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Ravioli with Brown Butter Sauce


For The Filling

  • Ricotta Cheese - 1/2 cup
  • Lemon Juice-3 tbs
  • Salt and Pepper to taste

For The Brown Butter Sauce

  • Butter-3 tbs
  • Onion-3 tbs
  • Garlic-1 clove
  • Salt and Pepper- to taste
  • Egg Free Pasta Dough - 1/4 batch click on link for recipe
  • Coriander Leaves - for garnish



  • Mix all the filling ingredients in a bowl and set aside.
  • Roll the pasta dough into a long oval shaped disc. Generously dust with flour.
  • Fold it twice. Turn the folded dough 90°.
  • Again roll it into a rectangle.
  • Now fold it and rotate it again. Repeat this step twice more.
  • Now roll the dough into a thin rectangular sheet. Keep on dusting the dough while rolling. Work fro one end to the other.
  • Once the pasta dough is thin enough, it is time to stuff.
  • Take a round cutter and slightly mark circles on one half of the sheet.
  • Slightly apply water. Do not skip this so that the pasta doesn't open up while cooking.
  • Now place filling in the centre of each circle.
  • Fold the other half of the rectangle over the fillings.
  • Press the dough around the filling.
  • Now with the help of the cutter, cut out the circles with the filling in the centre.
  • The remaining dough can be kneaded and used for the next batch of pastas.
  • Heat water along with a teaspoon of salt in a pan.
  • When it starts boiling, add the ravioli one by one. Keep flame medium and let the pasta cook for 2 minutes.
  • Remove with slotted spoon and arrange on a serving plate.
  • Heat butter, garlic and onion in a separate pan.
  • When the butter starts to melt, keep flame low and let the butter along with the onion and garlic turn brown.
  • Remove from flame and add salt and pepper.
  • Drizzle this sauce on the plated ravioli.
  • Garnish with fresh coriander and serve immediately.