Bakerita · by Rachel Conners
Lemon Ricotta Ravioli with Sage Brown Butter Sauce
NUTRITION · PER SERVING—
CAL 61%·PRO 64%
CARBS 67G22% OF CAL
7G FIBER44G OTHER16G TOTAL SUGAR
FAT 91G68% OF CAL
49G SAT42G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Delicate lemon ricotta ravioli served with a sage brown butter sauce. Bright and refined, with a silky ricotta filling and herbaceous butter sauce.
mainitalianpasta🥣 mixer🍪 sheet panvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons good white wine vinegar
- 2 cups all-purpose flour (plus more for dusting)
- 1 teaspoon salt
- 3 large eggs (plus 1 for egg wash)
- 2 tablespoons extra-virgin olive oil
- Cornmeal (for dusting)
- 1 ¼ cup 10 oz. ricotta cheese
- 2 tablespoons freshly grated parmesan cheese
- 1 egg yolk (reserve the white)
- Zest of 2 lemons
- ½ tsp kosher salt
- 1 tablespoon heavy cream
- Lemon ricotta filling
- Pasta dough
- 8 sage leaves
- 6 tablespoons unsalted butter
- 1 lemon (juiced)
- Zest of 1 lemon
At a glance
PER SERVING
CAL 61%·PRO 64%
CARBS 67G22% OF CAL
7G FIBER44G OTHER16G TOTAL SUGAR
FAT 91G68% OF CAL
49G SAT42G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1565mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 957mg
- Calcium
- 614mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1565MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.