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Ravioli, Orange Basil Browned Basil Butter and Pine nuts

A flavored ravioli pasta dough with orange and basil, stuffed with ricotta cheese, topped with an orange basil butter and toasted pine nuts.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Entree
Cuisine: Italian
Servings: 4
Author: Angela Roberts


Orange Basil Pasta Dough

  • 1 cup all purpose flour plus extra to adjust
  • 1 egg
  • Juice of one orange
  • 2 tablespoons finely chopped basil or tarragon
  • 1 teaspoon salt
  • 1 - 2 tablespoons orange zest

Ravioli Filling

  • 8 oz ricotta cheese
  • 1 egg
  • 1/2 freshly grated parmesan cheese
  • 1 tablespoon finely chopped parsley
  • 1/4 teaspoon nutmeg
  • Salt and Pepper

Orange Basil Butter Butter

  • 4 tablespoons butter
  • 1 tablespoon finely chopped basil
  • juice of 1/2 orange 1/4 cup orange juice
  • 1 teaspoon orange zest


  • Pasta Dough
  • Filling
  • 2 tablespoons toasted pine nuts
  • Salt and Pepper


Pasta Dough

  • Put flour in a mound on clean pasta table. Distribute salt, zest, herbs throughout flour.
  • Make a hole in center, add egg and beat with fork, incorporating flour.
  • If it’s too sticky, add more flour until you can work easily with your hands. Semolina will feel a little tougher than a all purpose flour. Cover, let set for 30 minutes.
  • Cut pasta into 4 sections. Roll with rolling pin to rectangular shape, thin enough to start taking through the machine at number 1.
  • Roll through machine to number 8, one number at a time. You may need to flour in between If the pasta gets jagged from the herbs, just start over.
  • Wrap in plastic or cover with towel for at least 30 minutes to rest the dough.


  • Mix everything except egg, and taste/adjust for seasoning.
  • Add egg in after you are satisfied.

Ravioli Orange Basil Butter

  • Roll out pasta dough. Cut into squares. Fill each ravioli with filling. Use water on edges to close ravioli.
  • Cook ravioli in large pot of salted water. Cook frozen just until al dente, 3-5 minutes, if frozen.
  • Add each ravioli into pan with butter and carefully place on plate.
  • Add pine nuts, more salt and pepper.
  • Melt butter in pan until milk solids begin to brown. Add basil, until nearly crisp, add in orange juice, reduce, add zest. Reduce heat, cook about 3 minutes. Add toasted pine nuts, salt, pepper.


There are so many ways to decide how to fill. I generally decide how large or small I want my ravioli and measure accordingly. I use a small scoop to stay consistent with filling, place a second piece of rolled pasta, and use the above cutting tool. I am not scientific or perfect. I have been able to make fairly consistent sized ravioli by eyeballing, but feel free to come up with your own system. (I’m still working on this).