Go Back


Keyword brown butter, durum wheat flour, eggs, lavender flowers, Parmesan, Ravioli, Ricotta, sage leaves, semolina
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 3 persons


  • 300 g of durum wheat flour semolina
  • 3 eggs
  • 1 tsp salt
  • 1 handful sage leaves
  • 1 handful lavender flowers
  • 250 g firm ricotta
  • 150 g Parmesan
  • 10 sage leaves, cut into fine strips
  • Salt, Pepper
  • 1 egg whisked
  • 3 tbsp brown butter
  • Parmesan fries
  • Salt, Pepper



  • Put flour and salt on a work surface like a small mountain. Press with your fist a depression in the flour. Add the eggs to the well and whisk with a fork. Add flour to the egg mass from the outside and mix. When the mixture becomes a dough, continue working with your hands and knead the dough well for at least ten minutes. Then form the dough into a ball and leave for at least 30 minutes in a cling film.


  • Mix ricotta, parmesan, salt and pepper.


  • Divide the dough into three parts. Roll out one part with the noodle attachment of the food processor to a long path (last setting = 5). When the dough sticks, add some flour. Cut the dough into circles of equal size with the back of the ravioliformer. Place two sage leaves on a circle and cover with another pasta circle. Again pass through the pasta machine (setting = 5) and cut out again to a circle. The same procedure applies to the lavender flowers, distribute about 10 flowers each on a circle. Process all three parts of the dough like this.
  • Brush the pasta circle on the edges with the whisked egg. Flour the ravioliformer a bit and place the pasta circle in the ravioliformer. Then place the filling with a spoon in the middle of the dough, close the ravioli with light pressure, open again. Gently lift the finished ravioli out of the mold and place it on a floured surface.


  • Heat the brown butter in a high pan. Cook the ravioli in salted water. They are finished when they swim on the surface. Put the finished ravioli to the brown butter in the pan and stir. Serve immediately with the Parmesan shavings, salt and pepper.


Tip: If you do not want to eat all the ravioli the same day, you can cook them and keep them in the fridge for up to a week.