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Spring Ravioli in Brown Butter Sauce

Spring Ravioli in Brown Butter Sauce

Serves 8




2 & 1/2 cups all-purpose flour, preferably unbleached

3 large eggs

1/4 cup dry white wine

1 tsp. salt

Cheese filling:

1 lb. fresh ricotta cheese, drained well

1 tsp. salt

1 lb. fresh Swiss Chard chopped

1/2 cup grated Parmesan cheese

1 large egg

1 Tbsp. fresh Italian parsley, chopped

1/2 tsp. freshly ground nutmeg

1/2 tsp. pepper


1/4 cup unsalted butter

¼ cup fresh Swiss Chard, shredded

1 cloves garlic, minced

1 tsp. fresh Italian parsley, chopped

1/4 cup freshly grated Pecorino cheese

1 tsp. fresh parsley, chopped

1/8 tsp. ground nutmeg

1 tsp. salt

1/2 tsp. freshly ground pepper



To make dough, place flour on wooden board and form into a mound. Make a deep well in the center and break eggs into it. Add wine and salt. Use a fork to break up eggs and mix contents of the well. Slowly add flour, beginning at the top of the well so that the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of your hands. Knead dough for about 20 minutes, until it becomes smooth and elastic. (If dough is dry, add a few drops of water. If it is sticky, add a sprinkle of flour.)

Gather dough into a ball, place in mixing bowl, cover with plastic wrap, and let rest for 30 minutes. (To test for doneness, punch dough with your index finger. If it springs back, it is done.)

To make filling, cook Swiss chard in butter until tender. Mix chard with eggs, Parmesan cheese and other ingredients. Season to taste and refrigerate until ready to use.

Break dough into lemon-size pieces and roll each piece into a long, thin sheet. On half of each sheet, place 1 teaspoon filling 2 inches apart. Fold other half of the sheet over the first and pinch the edges together with your fingertips. Close each chamber by pinching the dough around the filling with a pastry cutter.

Cut ravioli into individual units and spread on parchment paper that has been lightly sprinkled with flour. Do not allow ravioli to touch.

Prepare sauce. Heat butter in a 3 quart sauce pot until melted. Add spinach and garlic and cook at low heat , about 5 minutes. Add fresh herbs. Season with salt and pepper and reserve. Bring a 2 quart pot of salted water to a boil. Add ravioli and cook for 5 minutes. Drain ravioli place on a serving dish, and toss with sauce and serve. Serve immediately.

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Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

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