Carrot and Ricotta Ravioli with Brown Butter Sauce for a Cozy Dinner

There’s something magical about homemade ravioli—it turns a simple dinner into an experience. This Carrot and Ricotta Ravioli is a delicate balance of creamy, slightly sweet ricotta filling, fresh carrots, and a warm, nutty brown butter sauce. It’s cozy, flavorful, and dare I say, a little elegant! Whether you’re making it for a special meal or just want to treat yourself, this dish will have you savoring every single bite.

Why You’ll Love This Recipe

Homemade but Simple: Making fresh pasta might seem intimidating, but I promise—it’s easier than you think and so worth it!
Velvety Brown Butter Sauce: The toasty, nutty flavor of browned butter takes this dish to the next level.
Great for Entertaining: A stunning dish that will impress your dinner guests with its vibrant color and delicate flavors.

Ingredients Breakdown

Here’s what you’ll need to bring these beautiful ravioli to life:

For the Pasta Dough:

2 cups all-purpose flour
3 large eggs
1/2 tsp salt
1 tbsp olive oil

For the Filling:

1 cup ricotta cheese
1 cup cooked and mashed carrots
1/2 cup grated Parmesan cheese
1/2 tsp nutmeg
Salt and pepper to taste

For the Brown Butter Sauce:

4 tbsp unsalted butter
Fresh sage leaves (optional, but highly recommended!)
1/4 cup walnuts, toasted and chopped (optional for extra crunch)

Pro Tips:

Use fresh ricotta for the best creamy texture.
If the dough feels too dry, add a teaspoon of water at a time until it comes together.

Step-by-Step Instructions

Step 1: Make the Pasta Dough

On a clean surface, mound the flour and make a well in the center. Crack in the eggs, add salt and olive oil, and gradually incorporate the flour into the eggs using a fork. Knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Step 2: Prepare the Filling

Mix the ricotta, mashed carrots, Parmesan, nutmeg, salt, and pepper in a bowl until smooth. Set aside.

Step 3: Roll Out the Dough and Assemble Ravioli

Roll out the pasta dough into thin sheets. Spoon small portions of filling onto one sheet, leaving space between each. Lay another sheet on top, press out air bubbles, and cut into ravioli shapes.

Step 4: Cook the Ravioli

Bring a pot of salted water to a gentle boil. Cook the ravioli for 2-3 minutes, or until they float to the surface.

Step 5: Make the Brown Butter Sauce

In a skillet over medium heat, melt the butter. Let it cook, swirling occasionally, until it turns a golden brown and gives off a nutty aroma. Toss in sage leaves and walnuts if using.

Step 6: Serve!

Gently toss the cooked ravioli in the brown butter sauce. Plate, sprinkle with extra Parmesan, and dig in!

Carrot and Ricotta Ravioli with Brown Butter Sauce

Chef’s Tips and Tricks

To ensure perfect ravioli sealing, lightly brush the edges with water before pressing.
If you’re short on time, store-bought fresh pasta sheets work in a pinch.

Recipe Variations and Serving Suggestions

Make it Extra Creamy: Drizzle with a bit of warm heavy cream before serving.
Add Some Heat: A pinch of red pepper flakes in the brown butter sauce gives it an extra kick.
Perfect Pairing: Serve with a crisp green salad and a glass of white wine for a balanced meal.

FAQs

Can I make the ravioli ahead of time?

Yes! You can prepare and freeze the ravioli on a baking sheet in a single layer. Once frozen, transfer to a zip-top bag. Boil from frozen for just a couple of extra minutes.

What should I do with leftover brown butter sauce?

This sauce is liquid gold! Store leftovers and drizzle it over roasted veggies, grilled meat, or even mashed potatoes.

Can I substitute the ricotta?

Yes! Try using mascarpone for a richer, silkier texture or cottage cheese for a lighter version.