Homemade ravioli is always impressive, but when you add fresh apples, creamy brie cheese, and a nutty brown butter sage sauce, you get a dish that tastes like autumn on a plate. This apple & brie ravioli recipe combines sweet, savory, and nutty flavors into a unique ravioli filling that’s perfect for a holiday dinner, cozy winter pasta recipe, or a special weekend meal.
This dish falls into the homemade ravioli recipe category, with its apple and cheese combination that makes it one of the most unique ravioli flavors. If you’re searching for something sweet and savory or ricotta filling ideas, this recipe stands out among fall pasta recipes.
The Chemistry of Apple and Brie Ravioli
Making pasta dough is a balance of flour, eggs, and kneading. Using 00 flour gives the dough silkiness, but you can experiment with different flours for slightly different textures. Kneading develops gluten, which creates stretch, while resting the dough under plastic wrap or cling film allows the gluten to relax, making it easier to roll thin with a rolling pin or pasta machine. For the filling, apples release water as they cook, so combining them with ricotta, parmesan cheese, and brie cheese helps absorb moisture and maintain a creamy texture. When cooking ravioli, dropping them into boiling water and letting them cook until they float ensures they’re done without falling apart. The brown butter sauce works because cooking butter over medium heat until golden brown develops nutty notes from caramelizing solids. Keep a close eye so it doesn’t turn burnt.
Ingredients
Recipe Troubleshooting
Edges not sealing? Always brush the pasta sheet with water and press firmly with a ravioli stamp or cookie cutter.
Ravioli bursting in the pot? Overstuffing the pasta sheet and the filling can cause this issue, as the filling, such as fresh apple or ricotta, can become watery.
Dough too chewy? This usually happens when it isn’t kneaded enough or rolled thin enough.
Butter burning instead of browning? Keep the heat at medium and remove it once it’s golden brown with a nutty aroma.
Sage crisping or turning bitter? Add sage leaves in the last minute and stir gently.
Brie melts unevenly and oozes out? Cutting it into small bits and combining it with ricotta helps it hold.
Do I need to peel the apples? It’s optional- peeled apples give a smoother texture, while unpeeled apples add color and bite.
What kind of apples work best? A tart apple like Granny Smith balances brie beautifully, but Honeycrisp or Gala adds natural sweetness.
How thin should I roll out the dough? Roll until you can almost see your hand through it, usually the second-thinnest pasta machine setting.
How do I keep ravioli from sticking together? Dust with flour and keep them in spaces on parchment paper.
Step-by-Step Instructions
Step One: Create a crater shape with the 00 flour, then pour in the rest of the pasta ingredients (eggs, olive oil & salt).
Step Two: Break up the eggs and combine the ingredients in the flour bowl.
Step Three: Mix all the ingredients and knead until a soft dough forms (5-10 minutes). Cover and let the dough rest for at least 30 minutes.
Step Four: Roll the dough through a pasta maker until thin.
Step Five: Once all is rolled out, cut the dough into equal halves and prepare the filling.
Step Six: Combine all the apple & brie filling ingredients in a bowl.
Step Seven: Scoop the ingredients onto one of the pasta sheets, leaving room to seal the ravioli edges and cut into squares.
Step Eight: Place the second sheet of pasta over the filled sheet.
Step Nine: Press the pasta dough around the filling to seal the edges.
Step Ten- Cut the pasta into individual squares using a ravioli cutter.
Step Eleven: Boil the pasta and make the brown butter-sage sauce. Combine both and serve.
Baking Tips
Made with a simple ball of dough from 00 flour, eggs, and olive oil, these little pasta pockets are rolled thin, filled with apple-brie goodness, and finished with golden-brown butter and Parmesan cheese. It really shines as a festive ravioli filling for the weekend, a fall comfort-food recipe, or a holiday-dinner pasta idea!
Serving Suggestions
This ravioli is best topped with extra brown butter sage sauce and a sprinkle of toasted walnuts for crunch. Pair it with a crisp sparkling cider or lemonade for balance. Garnish with fresh sage leaves that fry gently in a medium saucepan until fragrant, or sprinkle parmesan cheese shavings for an elegant restaurant-style presentation. For plating, a simple white dish highlights the golden brown ravioli and sauce. Pair with a crisp garden salad or make it part of a holiday meal with delicious turkey, smoked glazed ham, or juicy maple-glazed pork chops. A side of fresh sourdough bread is also a good addition to soak up extra sauce.
Seasonal Serving Suggestions
Apple & brie ravioli fit perfectly into fall comfort food recipes and autumn pasta dishes. It’s a Thanksgiving pasta recipe that feels like a gourmet holiday option for Christmas. Seasonal ravioli recipes like this are popular in cozy winter pasta recipe roundups, while apple harvest recipes highlight unique ravioli fillings that pair fruit with cheese. It’s a festive, original recipe that makes any holiday dinner pasta ideas feel next level.
Storage Tips
Uncooked ravioli can be stored in the fridge for up to 24 hours on a parchment paper-lined sheet pan covered with plastic wrap. Cooked ravioli should be eaten immediately for best results, though leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently with a bit of olive oil in a skillet.
Freezer- Freeze ravioli in a single layer on a cookie sheet until firm, then transfer to freezer bags. Cook from frozen, adding 1-2 minutes to the boiling time. The sauce can also be made ahead and gently reheated over medium-low heat.
Make-ahead- You can prepare the pasta dough and filling up to a day ahead. Store the dough wrapped in cling film and the filling in a covered container in the fridge. Assemble ravioli the next day and cook just before serving for the freshest results. This makes it an easy weeknight dinner idea if you prep on the weekend.
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Sweet & Savory Apple Ravioli with Fresh Sage
Apple & Brie ravioli is one of those unique ravioli flavors that makes a holiday dinner table feel extra special. With tender pasta dough, creamy brie cheese, fresh apple filling, and a golden brown butter sage sauce, this sweet-and-savory pasta captures the cozy essence of autumn. While it takes a bit of time, the homemade touch makes it unforgettable. Whether you serve it as a Thanksgiving pasta recipe, a Christmas starter, or just a cozy weekend dinner, this dish proves that ravioli can be just as festive as any roasted holiday main.
Homemade Apple Ravioli with Creamy Brie Filling
Ingredients
Pasta
- 2 1/3 cups 00 flour
- 4 eggs
- 1/2 tbsp olive oil
- 1/2 tsp fine sea salt
Filling
- 8 oz. brie
- 2 apples
- 1/4 cup chopped walnuts
- 1/2 lemon juiced
- 1 cup ricotta
- 1/4 cup parmesan cheese grated
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Sauce
- 1/2 cup browned butter
- .25 oz fresh sage
- 1/4 cup parmesan cheese
Instructions
Pasta
- On a clean counter, pour 2 1/3 cup of 00 flour into a crater-like shape. Add 4 eggs, 1/2 tbsp olive oil & 1/2 tsp fine sea salt into the bowl shape inside the flour. Carefully whisk the wet ingredients until combined.
- Once combined, use your hands to mix together the flour and wet ingredients. Once the dough forms, knead until the dough becomes soft. This takes about 10 minutes of kneading.
- Cover the dough with plastic wrap and allow it to rest for 30 minutes.
- After resting, break the dough into 4 even pieces. Roll one piece of dough out at a time on a lightly floured surface, while leaving the other pieces covered by plastic wrap so that they don't dry out. Once you've rolled out the piece of dough flat, pull out your pasta maker and roll it out until thin. To do this, start on a thick setting, roll the dough through, move the setting to the next notch or two ,and repeat until you reach your desired thinness.
- Once rolled out, cut the thin pasta dough into your desired ravioli shape. You need a piece for the bottom and a piece for the top to sandwich in the filling.
Filling
- In a small bowl, combine all the filling ingredients: 8 oz brie chopped into bits, 2 apples chopped into bits, 1/4 cup chopped walnuts, 1/2 lemon juiced, 1 cup ricotta, 1/4 cup parmesan, 1/2 tsp cinnamon, and 1/4 tsp nutmeg.
- Scoop out 1 tbsp of filling per ravioli (or less if your ravioli shape is too small). Using a pastry brush and water, wet the edges of the dough and place the second piece of dough on top. Press the dough together along the edges. Place the done ravioli on a cookie sheet lined with parchment paper in the fridge until you are ready to cook them all.
- When ready to boil, place a large pot of water on the stove over high heat. Once the water is boiling, drop 4-5 ravioli in the pot at a time and boil for 3 minutes or until opaque.
Sauce
- In a saucepan over high heat, add 1/2 cup of butter. Allow the butter to melt and then boil. Once the butter stops making popping noises and brown fleck appear, its done.
- Add the .25 oz of chopped sage and stir until combined. Top each serving of ravioli with a few spoonfuls of sauce. Top each plate with a sprinkle of parmesan cheese.
Video
Nutrition
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