By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Caviar ravioli is the pasta course that proves the difference between home cooking and restaurant cooking. Fresh ricotta and lemon filling, hand-rolled pasta, brown butter sage sauce, generous caviar on top. The dish takes 45 minutes once you've made the pasta dough.
Key Takeaways
- Make pasta dough by hand or use shop-bought sheets
- Ricotta filling must be drained for 1 hour to remove excess water
- 6 large ravioli per person is the right portion
- 15g of [Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per portion
- Don't put caviar inside the ravioli, it goes on top
The Ingredients
Serves 4
For the pasta dough:
- 300g 00 flour
- 3 large eggs
- 1 tsp sea salt
- 1 tbsp olive oil
For the filling:
- 400g full-fat ricotta, drained 1 hour
- 50g Parmigiano Reggiano, finely grated
- 1 large egg yolk
- Zest of 1 lemon
- A small pinch of nutmeg
- Sea salt and white pepper
For the brown butter sauce:
- 100g unsalted butter
- 16 small fresh sage leaves
- 1 tsp lemon juice
For finishing:
- 60g Royal Oscietra
- A few flakes of Maldon sea salt
- Cracked black pepper
The Method
Step 1: Make the Pasta
Mix flour and salt on a board. Make a well, crack eggs into the centre, add olive oil. Knead 8 minutes until smooth. Wrap and rest 30 minutes.
Step 2: Make the Filling
Mix the drained ricotta with parmesan, egg yolk, lemon zest, nutmeg, salt, and pepper.
Step 3: Roll and Fill
Roll the pasta to setting 6 on a pasta machine (or thin enough to see your hand through). Cut into 8cm squares. Place 1 tsp of filling in the centre of half. Brush edges with water, top with another square, press out air, seal.
Step 4: Cook
Boil in salted water for 3 minutes. Drain.
Step 5: Brown Butter Sauce
While the ravioli cook, melt the butter in a wide pan over medium heat. Add sage leaves. Cook 4 minutes until butter is deep golden and sage is crisp. Add lemon juice off the heat.
Step 6: Plate and Top
Lift the ravioli into the brown butter pan. Toss gently. Plate 6 ravioli per person. Spoon brown butter and sage over the top. Wait 60 seconds for the dish to cool slightly. Top each portion with 15g of caviar. Add salt flakes and black pepper. Serve immediately.
Tips
Pasta dough rest matters. Skip the 30-minute rest and the gluten won't relax, making the dough tough.
Drain the ricotta. Wet ricotta makes wet filling that splits the ravioli during cooking.
Press out air pockets. Air trapped in ravioli expands during cooking and can burst the pasta.
Don't overcook. Fresh ravioli cook in 3 minutes. Beyond that, the pasta goes mushy.
Variations and Pairings
With Beluga: Use 50g of Beluga XXL divided across 4 portions.
With truffle butter: Replace half the butter with truffle butter.
Wine pairing: A premier cru Chablis or aged white Rioja.
For more pasta dishes, see our tagliatelle with caviar and cream and caviar mac and cheese recipes.
Frequently Asked Questions
Can I use shop-bought pasta sheets?
Yes. Look for fresh egg pasta sheets at a good Italian deli. Cheaper than making but the texture is slightly less tender.
Why does the ricotta need draining?
Wet ricotta makes wet filling that softens the pasta and can burst during cooking. Draining for 1 hour removes 20-30% of the water and produces a denser filling.
How many ravioli per person?
6 ravioli of 8cm size per person is generous as a starter or pasta course. For a main, 8-9 per person.
Make in advance?
Make the ravioli up to 24 hours ahead and refrigerate uncooked, dusted with semolina to prevent sticking. Cook to order.
Further Reading
A plate of caviar ravioli with brown butter is one of those courses that defines what proper home cooking can be. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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