Spinach and Ricotta Ravioli with Sage Brown Butter

Why You’ll Love This Recipe

• Classic Italian comfort: tender pasta pillows, creamy spinach-ricotta center, and a nutty sage brown butter.
• Approachable technique: simple dough, easy filling, and reliable shaping cues for consistent results.
• Restaurant-level finish at home: glossy emulsified butter sauce that clings to the ravioli.
• Great make-ahead: freeze ravioli and cook straight from frozen for effortless elegance.

Grocery List

• Produce: 8 oz baby spinach, 1 lemon, 1 small garlic clove (optional), 12–16 fresh sage leaves
• Dairy: Whole-milk ricotta (250 g), Parmesan wedge, unsalted butter (113 g), 4 large eggs (3 whole + 1 yolk)
• Pantry: 00 or all-purpose flour, extra-virgin olive oil, fine sea salt, kosher salt, black pepper, ground nutmeg

Full Ingredients

Pasta Dough

• 2 cups (240 g) 00 or all-purpose flour, plus more for dusting
• 3 large eggs (about 150 g without shells)
• 1 tbsp (15 mL) extra-virgin olive oil
• 1/2 tsp fine sea salt (3 g)
• 1–2 tsp water only if needed for hydration

Spinach-Ricotta Filling

• 8 oz (227 g) baby spinach
• 1 cup (250 g) whole-milk ricotta, drained well
• 1/2 cup (40 g) finely grated Parmesan
• 1 large egg yolk
• 1 small garlic clove, finely grated (optional)
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• Pinch (1/8 tsp) freshly grated nutmeg
• 1/2 tsp lemon zest

Sage Brown Butter & Finishing

• 8 tbsp (113 g) unsalted butter
• 12–16 fresh sage leaves
• 1/2 cup (120 mL) reserved pasta cooking water, as needed
• 1/2 cup (40 g) finely grated Parmesan, plus extra to serve
• Kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Drain ricotta and prep the spinach

Line a sieve with a coffee filter or paper towel and add ricotta. Let drain 30 minutes (or cover and refrigerate up to overnight) to prevent a watery filling. In a large skillet, warm 1 tsp olive oil over medium heat. Add spinach and a pinch of salt; cook 2–3 minutes, stirring, until just wilted. Transfer to a colander, cool, then squeeze very dry in a clean towel. Chop finely.

Step 2: Make and rest the pasta dough

On a clean counter, mound the flour and make a well. Add eggs, olive oil, and salt to the well. Beat with a fork, then gradually incorporate flour until a shaggy dough forms. Knead 8–10 minutes until smooth and elastic, adding up to 2 tsp water only if crumbly. Wrap tightly and rest 30 minutes at room temperature to relax the gluten.

Step 3: Mix the filling

In a bowl, combine drained ricotta, chopped spinach, Parmesan, egg yolk, garlic (if using), nutmeg, lemon zest, salt, and pepper. Stir until uniform and thick. Refrigerate while you roll the dough—cool filling is easier to pipe and seals better.

Step 4: Roll the pasta sheets

Divide dough into 4 pieces; keep covered. Working with one piece at a time, flatten and pass through a pasta machine, progressively thinning to about 1 mm (typically setting 6 or 7 on most machines). Lightly dust as needed. Aim for long, even sheets you can fold in half, or roll two sheets of equal size if forming ravioli in pairs.

Step 5: Fill, seal, and cut ravioli

Place 1 tbsp mounds of filling spaced about 2 inches apart along one sheet. Lightly brush water around each mound. Lay a second sheet over top, pressing around the filling to seal and push out air. Cut into squares with a sharp knife, fluted wheel, or a 2–2.5 inch stamp. Press edges firmly. Arrange on a semolina- or flour-dusted tray and refrigerate 15 minutes (or freeze on the tray until solid).

Step 6: Boil the ravioli

Bring 4 quarts of water to a rolling boil (212°F/100°C). Salt generously (about 1.5 tbsp kosher salt). Drop in ravioli and stir gently. Cook 3–4 minutes (5–6 minutes from frozen) until they float and the pasta is tender but slightly al dente. Reserve 1/2 cup pasta water; transfer ravioli with a spider to a warm platter.

Step 7: Make the sage brown butter

In a wide 12-inch skillet, melt butter over medium heat. Add sage leaves. Cook, swirling, 4–6 minutes until butter foams, milk solids turn deep golden, and it smells nutty. The butter will be 250–300°F (120–150°C) if you check with a thermometer. Pull off heat and splash in 2–3 tbsp reserved pasta water to stop browning.

Step 8: Sauce, finish, and serve

Return skillet to low heat. Add ravioli and toss gently with butter, adding more pasta water as needed (up to 1/2 cup total) to form a glossy, lightly thickened emulsion. Sprinkle in 1/2 cup Parmesan and swirl until it melts into the sauce, 30–60 seconds. Season to taste. Plate immediately with crisp sage, more Parmesan, and black pepper.

Pro Tips

• Drain ricotta thoroughly and squeeze spinach very dry—excess moisture prevents a good seal and leads to leaky ravioli.
• For silky dough, use 00 flour; if using all-purpose, knead fully and rest the full 30 minutes to relax the gluten.
• Press out air pockets around filling before cutting; trapped air causes bursting while boiling.
• Brown butter until the milk solids are a deep hazelnut color, then stop with a splash of pasta water for a noisette flavor without burning.
• Emulsify: add Parmesan off high heat and swirl with pasta water so the sauce clings instead of splitting.

Variations

• Weeknight shortcut: Use good-quality store-bought spinach-ricotta ravioli and make the sage brown butter exactly as written.
• Nutty crunch: Add 1/4 cup toasted walnuts or pine nuts to the brown butter just before tossing with pasta.
• Lemon-caper twist: Stir in 1 tbsp capers and 1 tsp extra lemon zest to the butter for a bright, briny accent.

Storage & Make-Ahead

Assemble ravioli and freeze in a single layer until solid, then transfer to a freezer bag for up to 2 months. Cook directly from frozen for 5–6 minutes. The filling can be made 2 days ahead; keep refrigerated. Dough can rest (wrapped) up to 24 hours in the fridge; let it warm slightly before rolling. Cooked ravioli keep 2 days; reheat gently in a skillet with 2 tbsp water and a knob of butter over low heat until warmed through.

Nutrition (per serving)

Approximate: 710 calories; 47 g fat; 51 g carbohydrates; 26 g protein; 3 g fiber; 900 mg sodium.