Wasfetna

Cheese ravioli

Cheese-filled ravioli in a butter and cream sauce with garlic, sage and parmesan.

Vegetarian

Cheese ravioli
Cooking time
30 min
Hands-on time
27 min
Difficulty
Easy
Cuisine
Italian
Calories
860
Contains
Gluten, Dairy, Eggs

Ravioli are cooked in water at a gentle boil, not a hard one, because a rolling boil splits them open and lets the filling out. They go into the sauce with a slotted spoon, not a colander, so they don't break under each other's weight.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the pasta

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — The water simmers gently, not hard, so the filling stays in.
  • Slotted spoon — Lift the ravioli out rather than draining it, or it tears.
  • Wide frying pan — The sage butter is made in it, then the ravioli folded through gently.

Method

  1. Boil plenty of water and salt it well until it becomes as salty as seawater.

    8 min
    You’ll know it’s ready when

    The water is at a rolling boil and the salt has dissolved.

    Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.

  2. Boil the ravioli gently in boiling water, not vigorously, until it floats.

    6 min
    You’ll know it’s ready when

    The pieces have floated to the surface.

    Tip: A vigorous boil opens the ravioli and releases its filling — only a gentle boil.

  3. Melt the butter with the garlic and sage until fragrant.

    4 min
    You’ll know it’s ready when

    The butter has foamed and smells strong.

  4. Add the cream and salt and let it heat up without boiling.

    5 min
    You’ll know it’s ready when

    The sauce has thickened slightly.

  5. Using a slotted spoon, transfer the ravioli to the sauce and stir very gently.

    4 min
    You’ll know it’s ready when

    The pieces are intact and coated in sauce.

    Tip: Don't drain them in a colander — they break under each other's weight.

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