Ricotta and Spinach Ravioli with Sage Butter
This classic Italian dish features homemade pasta filled with a creamy, flavorful mixture of ricotta cheese and fresh spinach. Tossed in a simple yet aromatic sage butter sauce, it's a comforting and elegant meal perfect for any occasion. The fresh pasta offers a tender bite that perfectly complements the rich filling.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 702 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
pasta
- 250 gall-purpose flour
- 2 pcsegg, large
- 1 pcsegg yolk
- 1 tbspolive oil
- 0.25 tspsalt
filling
- 200 gfresh spinach
- 250 gricotta cheese, drained
- 50 gparmesan cheese, grated
- 0.25 tspnutmeg, freshly grated
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
sauce
- 100 gunsalted butter
- 12 pcsfresh sage, leaves
garnish
- 30 gparmesan cheese, grated, for serving(optional)
Equipment
slotted spoon · large skillet · plastic wrap · large bowl · large pot · baking sheet · knife · pasta machine
The method
Step by step
- 1
Mound the flour on a clean work surface and make a well in the center. Crack the eggs and egg yolk into the well, then add the olive oil and pasta salt.
About 2 min
- 2
Carefully whisk the wet ingredients with a fork, gradually incorporating flour from the inner rim of the well until a shaggy dough forms.
About 3 min
- 3
Knead the dough by hand for 8-10 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
About 10 min
Cook’s note: Kneading develops the gluten, which gives the pasta its chewiness.
- 4
While the pasta rests, prepare the filling. Wash the spinach thoroughly and blanch it in boiling water for 1-2 minutes until wilted. Immediately transfer to an ice bath to stop cooking, then drain well.
About 5 min
Cook’s note: Squeeze as much water as possible from the spinach to prevent a watery filling.
- 5
Finely chop the blanched spinach and combine it in a bowl with the drained ricotta cheese, filling parmesan cheese, nutmeg, filling salt, and black pepper. Mix thoroughly and set aside.
About 5 min
- 6
Divide the pasta dough into four equal portions. Working with one portion at a time, flatten it slightly and pass it through a pasta machine, starting at the widest setting.
About 5 min
Cook’s note: Keep the other dough portions covered to prevent them from drying out.
- 7
Fold the dough in half and pass it through the widest setting again. Repeat this process 2-3 times to create a smooth, even sheet.
About 2 min
- 8
Continue passing the pasta sheet through progressively narrower settings until it reaches your desired thickness, typically setting 5 or 6 on most machines. The sheet should be thin enough to see your hand through it.
About 5 min
- 9
Lay the pasta sheet on a lightly floured surface. Place small spoonfuls of the ricotta-spinach filling about 1 inch apart along one half of the pasta sheet.
About 5 min
- 10
Lightly moisten the pasta around the filling with a little water. Fold the other half of the pasta sheet over the filling, aligning the edges.
About 2 min
- 11
Press firmly around each mound of filling to seal the pasta, ensuring no air pockets remain. Use a fluted pastry wheel or knife to cut individual ravioli.
About 5 min
Cook’s note: Removing air pockets helps prevent the ravioli from bursting during cooking.
- 12
Transfer the finished ravioli to a lightly floured baking sheet and repeat the process with the remaining dough and filling.
About 10 min
Cook’s note: You can freeze fresh ravioli on the baking sheet until solid, then transfer to a freezer bag for longer storage.
- 13
Bring a large pot of salted water to a rolling boil. Carefully add the ravioli to the boiling water in batches, making sure not to overcrowd the pot.
- 14
Cook the ravioli for 3-5 minutes, or until they float to the surface and are tender yet still have a slight bite (al dente).
About 5 min
Cook’s note: Cooking time will vary depending on the thickness of your pasta.
- 15
While the ravioli cooks, melt the butter in a large skillet over medium heat. Add the fresh sage leaves and cook until the butter is golden brown and fragrant, and the sage is crispy.
About 5 min
Cook’s note: Watch the butter carefully to prevent it from burning.
- 16
Using a slotted spoon, transfer the cooked ravioli directly from the pot to the skillet with the sage butter. Toss gently to coat.
About 1 min
Cook’s note: A little pasta water can be added to the sauce if it seems too thick.
- 17
Serve immediately, garnished with extra grated parmesan cheese if desired.
Per serving
Nutrition
- Calories
- 701.5kcal
- Protein
- 26.5g
- Carbs
- 53.2g
- Fat
- 42.6g
- Fibre
- 3.5g
- Sugar
- 1.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cooked ravioli in an airtight container in the refrigerator.
Gently reheat in a pan with a little butter or olive oil, or microwave briefly until warm.
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