Pork Ravioli Recipe: Cheese-Stuffed Pillows in Brown Butter Sage

Making homemade ravioli might seem intimidating, but this method breaks it down into manageable steps. The combination of rich pork filling and delicate pasta creates restaurant-quality results without the restaurant price.

I developed this recipe after finding my grandmother’s vague notes about her famous ravioli. Through trial and error, I’ve perfected the technique for a tender pasta that holds its shape while cooking and a savory pork filling that melts in your mouth.

The brown butter sage sauce adds a nutty depth that complements the cheese-stuffed pillows beautifully. This is the kind of dish that transforms an ordinary dinner into something truly special.

With a little patience and these clear instructions, you’ll create ravioli that rivals any Italian trattoria. The process is rewarding, and the results are worth every minute.

Ingredients for Pork Ravioli

Rich, savory, and restaurant-quality ingredients for pillows that melt in your mouth.

The pork filling needs good fat content for flavor—80/20 ground pork is ideal. For the cheeses, whole milk ricotta and freshly grated Parmesan make all the difference in texture and taste. Whole Foods or a specialty Italian market will have the best selection. Don’t skip the nutmeg in the filling—it adds that authentic Italian depth (the good stuff, not the pre-ground dust).

No ricotta? Cottage cheese blended smooth works in a pinch. Fresh sage is non-negotiable for the sauce—dried sage at half the amount if you’re desperate, but it’s not the same. The Parmesan can be Pecorino Romano for a sharper bite. If you can’t find fresh pasta dough, store-bought won’t ruin this—just boil it 30 seconds less than package directions.

The ravioli freeze beautifully before cooking—lay them flat on a tray, freeze solid, then transfer to a bag for up to 3 months. The brown butter sauce is best fresh, but leftovers keep in the fridge for 4-5 days (reheat gently to avoid breaking the sauce).

Step-by-Step Instructions for Pork Ravioli

Here’s my proven method for making these delicate pasta pillows with a rich, savory filling.

Step 1: Prepare the Pasta Dough

On a clean work surface, create a well with the 3 cups All-Purpose Flour. Add the 4 whole Large Eggs, 1 tbsp Olive Oil, and ½ tsp Salt to the center. Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms.

Knead the dough for 8-10 minutes until smooth and elastic. If it feels too dry, add the 2 tbsp Water 1 tablespoon at a time. Wrap the dough in plastic and let it rest at room temperature for 30 minutes—this relaxes the gluten for easier rolling.

Step 2: Make the Pork and Cheese Filling

In a bowl, combine the 0.75 lb Ground Pork, 1 cup Ricotta Cheese, 0.5 cup Parmesan Cheese, minced 2 cloves Garlic Cloves, 0.25 cup Fresh Sage Leaves (chopped), 0.25 tsp Nutmeg, and remaining ½ tsp Salt and 0.5 tsp Black Pepper.

Mix until fully combined but don’t overwork it—you want a light, airy filling. The mixture should hold together when pressed but not be dense. Chill the filling while you roll the dough to make assembly easier.

Step 3: Roll, Fill, and Cut the Ravioli

Divide the rested dough into quarters. Using a pasta machine or rolling pin, roll one portion into a thin sheet, about 1/16-inch thick. Lightly dust the surface with flour to prevent sticking.

Place 1 teaspoon portions of filling onto the dough, spacing them 2 inches apart. Brush the dough around the filling with water, then lay a second sheet of dough over the top. Press around each mound to seal, then cut into individual ravioli with a ravioli cutter or sharp knife.

Step 4: Cook the Ravioli and Prepare the Brown Butter Sage Sauce

Bring a large pot of salted water to a rolling boil. Add the ravioli in batches and cook for 3-4 minutes until they float to the surface and the pasta is tender. Drain and set aside.

In a large skillet, melt the 0.5 cup Unsalted Butter over medium heat until it turns golden brown and smells nutty. Add the remaining 0.25 cup Fresh Sage Leaves and cook for 1 minute until crisp. Toss the cooked ravioli in the brown butter sauce to coat evenly.

Storing and Reheating This pork ravioli

Refrigerator Storage

Let cooked ravioli cool completely before storing in airtight containers. They keep well for 3-4 days at 40°F or below. I learned the hard way that warm pasta creates condensation, which makes them soggy. ❄️

Freezer Storage

For uncooked ravioli, freeze on a floured tray first to prevent sticking. Once solid, transfer to freezer bags with all air pressed out. They’ll keep for 2-3 months at 0°F. My grandmother always made extra for this exact purpose.

Reheating Cooked Ravioli

Gently warm in a skillet with a splash of water or broth over low heat for 3-4 minutes. This revives the texture better than microwaving. If using sauce, add it after heating to prevent separation.

Cooking from Frozen

No need to thaw—drop frozen ravioli directly into boiling water. Add 1-2 minutes to cooking time. The filling stays perfectly intact with this method, which I discovered after many trial runs.

Sauce Storage

Brown butter sage sauce keeps separately in the fridge for 4-5 days. Reheat slowly over medium-low heat to prevent the butter from breaking. I always make extra sauce for this reason. 💡

Frequently Asked Questions