Naked Ravioli

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


Ravioli tastes even better inside out with this quick and fun recipe for naked ravioli, and it will also make your family extra interested about supper!


  • 1 pound ground veal (you can also use ground pork or beef or any combo thereof!)
  • 1 egg
  • 1/4 cup grated parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped onion
  • 1 pound bow-tie pasta
  • 4 tablespoons butter
  • 20 fresh sage leaves
  • 1 cup frozen peas, thawed
  • Salt and pepper
  • Extra grated parmesan for garnish


  1. Combine meat, egg, cheese, parsley and onion. Roll into balls about 1/2 inch in diameter and pop in the fridge until ready to use.
  2. Bring a large pot of water to boil and add a tablespoon of salt. Cook meatballs in boiling water for 5 minutes and remove with slotted spoon. Put in a bowl and cover to keep warm. Cook pasta in the same water until done, adding the peas during the last minute of cooking. Reserve 1/2 cup of pasta water. Drain.
  3. Meanwhile, cook butter and sage leaves together in small pot until butter is light brown, about 5 minutes. Toss pasta with butter mixture, reserved meatballs and enough pasta water to make a light sauce. Salt and peper to taste. Top with grated parsmesan and serve.