Aged Gouda Ravioli with Sage Brown Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Plump homemade ravioli filled with creamy aged Gouda and fresh spinach, nestled in a nutty brown butter sauce with toasted sage. This italian-inspired pasta ready in about 45 minutes pairs fresh pasta dough, finely grated aged Gouda cheese, chopped fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 4 Italian cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Roll fresh pasta dough into 1/8-inch sheets and cut into 3-inch squares. Place 1 tsp aged Gouda mixture (1/4 cup grated Gouda mixed with 1/4 cup spinach) in the center of each square, then fold and seal edges with a fork.
  2. Step 2: Bring a large pot of salted water to a simmer. Add 12 oz ravioli and cook for 3-4 minutes until they float to the surface.
  3. Step 3: While ravioli cooks, melt 4 tbsp butter in a skillet over medium heat. Add 6 sage leaves and cook for 1 minute until crisp and golden, then remove leaves and set aside.
  4. Step 4: Return skillet to medium heat, add 2 tbsp reserved pasta water and 1/4 tsp coarse sea salt, then stir until sauce thickens slightly. Add drained ravioli and toss to coat evenly.

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Frequently asked questions

How long does Aged Gouda Ravioli with Sage Brown Butter take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Aged Gouda Ravioli with Sage Brown Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh pasta dough from drying out.

Can I substitute ingredients in Aged Gouda Ravioli with Sage Brown Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Aged Gouda Ravioli with Sage Brown Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Aged Gouda Ravioli with Sage Brown Butter?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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