Spinach Ricotta Ravioli
Indulge in the comfort of homemade Italian cuisine with this **Spinach Ricotta Ravioli** recipe—where delicate, hand-rolled pasta envelopes a creamy filling of sautéed spinach, ricotta, and a hint of nutmeg. This dish is elevated by a luscious sage-infused brown butter sauce that perfectly complements the soft pillows of ravioli. With simple pantry staples like all-purpose flour, fresh eggs, Parmesan cheese, and butter, you can recreate this restaurant-quality meal in your own kitchen. Ideal for date nights or a special family dinner, this recipe captures the authentic flavors of Italy in every bite. Serve it warm and garnished with extra Parmesan for an impressive, satisfying entrée. **Homemade ravioli**, **spinach and ricotta filling**, and **sage brown butter sauce**—this recipe is everything you’ve been craving in a homemade pasta dish!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 3 large Eggs
- 1 teaspoon Salt
- 250 grams Spinach
- 150 grams Ricotta cheese
- 50 grams Parmesan cheese
- 0.25 teaspoon Nutmeg
- 100 grams Butter
- 8 leaves Fresh sage leaves
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Start by preparing the pasta dough. On a clean work surface, create a mound with 300 grams of all-purpose flour. Make a well in the center, and crack in 2 eggs. Add 0.5 teaspoons of salt to the eggs.
Using a fork, gently beat the eggs, slowly incorporating the surrounding flour until a dough starts to form. Knead the dough for about 8-10 minutes until it is smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
Meanwhile, prepare the filling. In a frying pan over medium heat, add 1 tablespoon of olive oil and 250 grams of washed and chopped spinach. Cook until the spinach is wilted, then transfer it to a bowl.
Mix 150 grams of ricotta cheese, 50 grams of grated Parmesan cheese, 0.25 teaspoon of nutmeg, and a pinch of salt and black pepper with the spinach. Ensure the mixture is well combined and set aside.
Once the dough has rested, divide it into four equal pieces. Keep the pieces you're not currently working with covered to prevent them from drying out.
Using a pasta machine or a rolling pin, roll each piece into thin sheets, about 1mm thick. Place small spoons of the filling mixture at even intervals on one sheet.
Brush around the filling with a beaten egg to help seal the ravioli. Lay another sheet of pasta on top, pressing around the filling to remove air pockets and seal the edges.
Cut the ravioli into squares using a pasta cutter or a knife. Ensure all edges are sealed well by pressing with a fork.
Bring a large pot of salted water to a boil. Cook the ravioli in small batches for about 3-4 minutes until they float to the top.
While the ravioli are cooking, melt 100 grams of butter in a large frying pan. Add 8 fresh sage leaves and cook until the butter begins to brown slightly.
Transfer the cooked ravioli with a slotted spoon into the sage butter. Gently toss to coat the ravioli in the sauce.
Serve the ravioli hot, garnished with extra grated Parmesan if desired.
Nutrition Facts
Calories |
2666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 929 mg | 310% | |
| Sodium | 3853 mg | 168% | |
| Total Carbohydrate | 248.4 g | 90% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 3.2 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 1391 mg | 107% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2182 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
