Three cheese ravioli with beurre noisette

This divine pasta dish is stuffed with a wonderful combination of feta, parmesan and creamy ricotta and drizzled with a gorgeous sage-butter sauce.

  • 25 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Three cheese ravioli
  • 300 gram ricotta cheese
  • 150 gram danish feta cheese
  • 2/3 cup parmesan, finely grated
  • 2 large eggs
  • 1 teaspoon lemon zest, finely grated
  • 1 1/2 teaspoon finely chopped tarragon
  • 375 gram pack fresh lasagne sheets
  • extra parmesan, grated, to serve
  • sea salt and cracked black pepper, to season
Beurre noisette
  • 2 1/2 tablespoon pine nuts
  • 80 gram butter
  • 24 sage leaves
  • 100 gram baby spinach leaves


Three cheese ravioli with beurre noisette
  • 1
    Combine cheeses, 1 egg, zest and tarragon in mixing bowl. Season.
  • 2
    Cut pasta sheets into 32 rounds using cookie cutter.
  • 3
    Lay out 16 rounds end divide cheese mixture between them, leaving 2cm border around edges.
  • 4
    Whisk remaining egg with fork in small bowl. Brush edges of rounds with eggwash. Top with remaining rounds and press edges together to seal, removing air as you go.
  • 5
    Bring saucepan of salted water to boil. Cook ravioli for 3 minutes. Drain, reserving 2 tablespoons water.
  • 6
    Make beurre noisette.
  • 7
    To serve: Divide spinach into bowls, top each with 4 ravioli and drizzle with Beurre noisette. Season and sprinkle with grated parmesan.
Beurre noisette
  • 8
    Toast nuts in frying pan over medium-high heat for 2 mins, tossing regularly. Add butter to pan, cook for 2 minutes until golden. Add sage leaves, continue to cook for 30 to 60 seconds until sage is crisp and butter is golden brown. Stir through reserved pasta water.


Use Danish feta in this dish as it has a lovely creamy texture.