Coffee-Speckled Ricotta Ravioli with Espresso Browned Butter

A bit unexpected, deeply satisfying and exactly the kind of pasta you make when you want to surprise yourself. Okay. This one sounds a bit out there but hear me out. This recipe leans into contrast: bitter coffee powder in the dough, creamy ricotta inside, sharp sumac and warm nutmeg rounding out the filling. The sauce? Just browned butter but with a shot of espresso and a handful of toasted walnuts. I imagine pecans would work wonderfully too. It’s complex, it’s savoury and it just works.