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Ravioli Hearts with Sage Butter

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  • Mix the semolina flour with 5 whole eggs until combined and dough is formed. Pass the dough through a pasta maker or roll out into thin sheets.
  • Paint 1 sheet with eggwash. Spoon the Ricotta and Swiss Chard Filling into a pastry bag and pipe out mounds about 1 teaspoon each, 1 inch apart over the first sheet of pasta. Lay the second sheet over the first, pressing between the mounds of filling. Using a heart-shape cookie cutter, cut into heart-shape ravioli or any other sheet.
  • To make the Ricotta & Swiss Chard Filling:Combine the ricotta, eggs, and Parmesan in a large bowl. Mix in the chard. Set aside.
  • To make Sage Butter: Heat 1 tbsp of butter in a saucepan over medium heat. Add the sage leaves and sauté until golden, about 2 minutes. Add the cream and salt. Simmer until sauce is reduced to three quarters of its original volume, about 5 minutes. Remove from heat, add the remaining 2 tablespoons butter, and whisk until the butter dissolves. Keep warm.
  • Fill a large pot with salted water and bring to a gentle boil. Cook the ravioli for 3 to 4 minutes, or until tender and floating on the surface of the water. Drain very carefully. Gently place the ravioli in the Sage and Butter Sauce and toss to coat.
  • To serve, spoon into heated plates and sprinkle with parmesan. Garnish with sage leaves.


  • Serves 8 to 10

Cook Time

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
Nutrition Facts
Serving Size: 1
Amount Per Serving
Calories 459 Calories from Fat 261
% Daily Value*
Total Fat 29g 44%
Saturated Fat 19g 95%
Cholesterol 289mg 96%
Sodium 203mg 8%
Total Carbohydrates 59g 19%
Dietary Fiber 6g 24%
Sugar 11g %
Protein 28g 46%
* Percent Daily Values are based on 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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