Ricotta Egg Yoke Ravioli with Browned Butter and Sage

Ricotta Egg Yoke Ravioli is our interpretation of refined Northern Piedmont cuisine. The sage nut butter lends this dish that certain something. In the winter months, we recommend serving this Ravioli with truffle butter.

by  Markus Kössler

Recipe for 4 Persons (2 pieces of ravioli per person)

Ingredients Ravioli Dough

120g Semolina
240g Wheat flour
3 Egg yoke (90g)
2 Eggs (100g)
6 g Salt

Preparation Ravioli Dough

  • Mix all of the ingredients for the Ravioli dough in a mixer
  • Wrap the dough in clear foil and allow to rest for 2 hours

Ingredients Ricotta Filling

300g Ricotta cheese
165g Philadelphia cream cheese
4g Salt
2g Nutmeg
1g White pepper
some Lemon juice

Preparation Ricotta Filling

  • Dry the Ricotta in the oven at 150°C for 1 hour (will brown)
  • Place into a mixing bowl and combine with the rest of the ingredients 

Preparation Ravioli Dough & Ricotta Filling

  • Roll out the Ravioli dough 1 mm thick
  • With a ring-shaped cutter, cut out 12 circles of 10 cm each (tops) and 12 circles of 8 cm each (bottoms)
  • Place the Ricotta in the middle of the bottom circle leaving a 1 cm border free
  • Separate the egg yokes from the egg white
  • Place the egg yoke in the circle and coat the outside border with egg white
  • Carefully place the cover on top and press tight with your fingers

Ingredients Brown Butter with Sage

200g Butter
40g Sage

Preparation Brown Butter with Sage (also called Nutbutter)

Die Butter bei niedriger Temperatur langsam zum kochen bringen und so lange köcheln, bis sie leicht braun wird. Danach die geschmolzene Butter durch ein Passiertuch geben und warm stellen.

Eggs for Filling

8      fresh farm eggs 


  • Bring a pot of water to boil and add a little salt
  • Carefully add the Ravioli and allow to boil for 3-4 minutes
  • Carefully remove the Ravioli and arrange on a deep plate
  • Warm the browned butter and add the finely chopped sage. Bring the butter to boil just before it appears to foam. Spread over the Ravioli and season with some fine salt crystals. 

Wine recommendation

Le Rouge (Pinot Noir, Humagne Rouge, Syrah, Cabernet Franc)
Nicolas Zufferey
Cave des Bernunes, Sierre


Petite Arvine Z Reserve
Ludovic Zermatten
Z-vins, St. Séverin

Tipps for the Cervo Puro

Boasting 14 Gault-Millau points, the restaurant with its big sun terrace invites curiosity; a glimpse of the richly varied menu, with a native Alpine character and a hint of northern Italy, wakens the appetite. Here you will find delicacies fresh from the market and sustainably produced, together with a comprehensive selection of suitable wines to go with the meal.