Boudin Blanc Ravioli With A Sage Beurre Noisette

I am submitting this recipe for Boudin Blanc Ravioli With A Sage Beurre Noisette to Meeta’s Monthly Mingle, which is being hosted this month by Juls’ Kitchen

Walking through the little villages in France, we came across a white sausage – in the charcuteries. Neither Dave nor I wanted to try it – given the fact that is was sitting next to the black sausage (black pudding) which is made of dried blood. We were not sure what had gone in to the white sausage and refrained from experimenting with it on the barge. However, the concept of boudin blanc stayed with me, and as soon as I saw the theme for this month’s mingle I knew what I was going to make. I decided to make a white sausage filling for the ravioli – not only to try something different , but also to try out the new cutter I had ordered from Yuppiechef.

Chicken is like a blank slate and can take on many flavours. I chose to only use simple flavours in this Boudin Blanc Ravioli With A Sage Beurre Noisette dish, but you can experiment and add what ever you think can stand up to the burnt butter sauce.

Boudin Blanc Ravioli With A Sage Beurre Noisette
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Boudin Blanc Ravioli with a Sage Beurre Noisette

Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime


for a basic pasta dough:

  • 200 g 00 pasta flour, plus some for dusting
  • 2 eggs
  • 1 egg yolk
  • 1 pinch fine salt

for the boudin blanc:

  • 2 boned and skinned chicken breasts, cut into chunks
  • 1 egg white
  • 1 clove garlic, sliced and lightly fried in olive oil
  • Salt and freshly ground black pepper to season

for the sage beurre noisette:

  • 60 g butter
  • 2 g fresh whole sage leaves


for a basic pasta dough:

  • in a mixing bowl with a dough hook attachment, mix together your flour, eggs and salt until they come together
  • lightly dust your surface and knead the dough for at least 5 minutes until nice and silky
  • shape into a ball, cover with clingfilm and place in the fridge for 30 minutes

for the boudin blanc:

  • place the chicken, egg white, garlic clove and a generous amount of seasoning into a blender and blend until smooth
  • put the mixture into a piping bag, using a large nozzle

for the ravioli:

  • divide the dough into four and use a pasta machine to make thin sheets (on my machine I go up to 8 with 9 being my thinnest option)
  • sprinkle each sheet with flour and then cut the rounds using a pasta cutter
  • pipe the chicken mixture into the middle of each round, ensuring you leave enough space to seal the edges properly
  • wash the outside of each round you place on top of the round with mixture and seal well
  • bring a large pot of water to the boil, salt well and cook the ravioli for 5 minutes

for the sage beurre noisette:

  • put your butter and sage into a frying pan and heat, making sure you do not burn the butter. It should be a nice nutmeg brown

Click on the links for conversions and notes.


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