River Cottage Australia



'Burnt sage butter' may sound fancy, but it's a surprisingly simple sauce to make at home.


  • Ravioli Dough:

  • 300g, Plain or strong white flour

  • ¼ Tsp. Salt

  • 3 Eggs at room temperature

  • Ravioli Filling:

  • 1 Tbsp. Extra virgin olive oil

  • 30ml Red wine

  • 60ml Beef stock

  • 1 Small brown onion fine diced

  • 80g Minced beef

  • 1 Bay leaf

  • 1 Cinnamon stick

  • 50g Fresh spinach leaves

  • 1 Tsp. Finely chopped fresh oregano leaves

  • 1 Eggwhite lightly beaten

  • 2 Tsp. Finely grated parmesan cheese

  •  Seasoning

  • Burnt Butter Sage Sauce:

  • 250g Butter roughly diced

  • 1 Bunch fresh sage picked


  • To make Dough:

  • 1.

    Place flour directly onto a clean work surface and add the salt.

  • 2.

    Make a well in the middle and add the eggs. Use a fork to whisk the eggs and begin to draw and combine the flour into the eggs.

  • 3.

    Lightly flour hands and continue to mix flour and egg together to form a soft dough. Once the dough has formed, knead until smooth, elastic and silky to look at. Wrap in plastic and refrigerate for 30 mins to chill.

  • 4.

    If using pasta machine, remove dough from refrigerator and leave it to return to room temperature.

  • Ravioli filling:

  • 1.

    Heat oil in small frying pan, add onion and cook for 5 min over medium heat or until soft. Increase heat then add in the meat, cook it until light brown, stir occasionally and break up any large pieces with back of wooden spoon. Add beef stock, wine, cinnamon stick and bay leaf. Cover and cook on low heat for 1.5 hours or until meat tender and juices thick. Stir occasionally.

  • 2.

    Meanwhile, boil spinach for 3 minutes in lightly salted water, drain then rinse under cold water then squeeze out any excess liquid with your hands and finely chop. Allow the meat to cool then remove and discard bay leaf and cinnamon stick. Add spinach, oregano, egg white and Parmesan cheese to the meat. Mix well, season to taste and set aside to cool.

  • To make Ravioli:

  • 1.

    Cut dough into to portions keep the second ball covered by a damp tea towel while rolling out the first. Roll out the dough on a lightly floured surface or use a pasta machine to a 1-2mm thickness then cut into 20cm wide strips.

  • 2.

    Place Dough strips on floured board then place half a teaspoons of filling at 5cm intervals. With a damp finger, trace lines onto the dough in between the fillings Place a second strip of dough on top. Press down lightly between mounds of filling and cut into Ravioli shapes with a fluted wheel cutter. At this point you can freeze the Raviolis on baking trays then bag when frozen or cook in salted water for 6-8 minutes, until tender then they are ready to serve.

  • Burnt Sage Butter:

  • 1.

    Place a medium sauce pan over medium heat and melt the chopped block of butter, once the butter is completely melted throw in the bunch of picked sage leaves and continue to cook for around 3-5 minutes or until the butter changes to a nut brown colour, you will also notice the sage becoming crispy. Remove from heat and quickly spoon over the cooked hot Raviolis, season with cracked black pepper and shaved Parmesan if you please, serve it immediately and enjoy!

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