Mezzelune Ricotta & Spinach in Brown Butter Sage — Comfort with a Whisper of Italy
Ricotta & Spinach Mezzelune with Brown Butter and Sage
Bright, nutty, and effortlessly elegant, this dish lets fresh filled pasta shine. Instead of heavy sauces, delicate pasta like mezzelune benefits from simplicity: gently browned butter infused with fragrant sage, finished with a generous shower of Parmigiano Reggiano and a twist of black pepper.
The result is a dish that is rich yet balanced — creamy ricotta filling wrapped in tender pasta and coated in a silky, aromatic butter sauce.
🕒 Prep: 10 minutes | Cook: 8–10 minutes | Serves: 4
Why Butter and Sage Is the Perfect Sauce for Filled Pasta
Across northern Italy, delicate filled pastas such as ravioli, tortelli, and mezzelune are often served with butter and sage. The goal is not to overwhelm the filling but to enhance it.
Butter gently browned in a pan develops a nutty aroma, while sage releases warm herbal notes. When finished with grated Parmigiano and a splash of pasta water, the sauce emulsifies into a glossy coating that clings to each piece of pasta.
The beauty of this dish lies in its restraint: a few carefully chosen ingredients working in perfect harmony.
Ingredients
From Your Box
- 500–600 g Ricotta & Spinach Mezzelune fresh pasta
- 60 g Parmigiano Reggiano DOP, finely grated
- 40 g unsalted butter
From Your Pantry
- A handful of fresh sage leaves
- Extra-virgin olive oil (optional, for finishing)
- Freshly ground black pepper
- Salt for pasta water
Equipment
Large pot
Colander
Wide sauté pan
Wooden spoon or pasta tongs
Step-by-Step Instructions
1. Bring the Pasta Water to a Boil
Fill a large pot with water and season generously with salt. Bring it to a rolling boil.
Properly salted water ensures the pasta itself is well seasoned.
2. Cook the Mezzelune
Add the fresh mezzelune to the boiling water.
Cook until the pasta floats and becomes tender — about 4–6 minutes.
Before draining, reserve ½ cup of pasta water. This starchy liquid will help bind the sauce.
Drain the pasta gently.
3. Brown the Butter and Sage
While the pasta cooks, melt the butter in a wide sauté pan over medium heat.
Swirl the pan as the butter foams and begins to turn golden. The milk solids will toast slightly, creating a warm nutty aroma.
Add the sage leaves and allow them to crisp gently in the butter until fragrant.
4. Combine the Pasta and Sauce
Add the drained mezzelune directly into the pan with the sage butter.
Toss gently, adding small splashes of the reserved pasta water until the butter emulsifies into a silky coating that clings to every pasta parcel.
The goal is a glossy sauce that lightly coats the pasta rather than pooling in the pan.
5. Serve
Plate immediately while hot.
Finish with:
- generous Parmigiano Reggiano
- freshly cracked black pepper
- a drizzle of extra-virgin olive oil if desired
Each bite should taste like fresh ricotta wrapped in delicate pasta, warmed by butter and lifted by fragrant sage.
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Chef’s Tips
Don’t Rush the Butter
The nutty flavour of browned butter forms the backbone of the sauce. Allow it time to develop colour and aroma.
Crisp the Sage Gently
Lightly toasted sage leaves add both texture and fragrance.
Use Pasta Water Wisely
The starch in the reserved cooking water helps emulsify butter and cheese into a glossy sauce.
Add a Touch of Brightness
A small pinch of lemon zest can lift the richness of the dish beautifully.
Wine Pairing
Serve this pasta with a bright Italian white wine such as:
- Pinot Grigio
- Verdicchio
Their crisp acidity balances the richness of the butter while remaining delicate enough to complement the ricotta filling.