Hand-Rolled Italian Ricotta and Spinach Ravioli with Brown Butter Sage Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Fresh homemade ravioli filled with creamy ricotta and spinach, served with a nutty brown butter and sage sauce, inspired by Columbus’s love for Italian cuisine. This italian-inspired pasta (vegetarian) ready in about 60 minutes blends plus more for dusting all-purpose flour, large eggs, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 2 cups, plus more for dusting all-purpose flour
• 2 large eggs
• 1 tbsp olive oil
• 6 oz, washed and chopped fresh spinach
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp, divided salt
• 1/4 tsp black pepper
• 6 tbsp unsalted butter
• 12 leaves fresh sage leaves
• 1 clove, minced garlic

Instructions

1. Step 1: Make pasta dough by placing 2 cups all-purpose flour on a clean surface and forming a well in the center. Crack 2 large eggs into the well and add 1 tbsp olive oil and 1/2 tsp salt. Gradually mix flour into eggs with a fork until dough forms, then knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
2. Step 2: While dough rests, sauté 6 oz chopped fresh spinach in a dry skillet over medium heat for 3-4 minutes until wilted. Let cool, then squeeze out excess moisture.
3. Step 3: In a bowl, combine cooked spinach, 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until smooth.
4. Step 4: Roll out pasta dough into thin sheets using a pasta machine or rolling pin on a floured surface. Place teaspoons of filling spaced evenly on one sheet, brush edges with water, then cover with another sheet. Press around fillings to seal and cut into individual ravioli.
5. Step 5: Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
6. Step 6: In a skillet, melt 6 tbsp unsalted butter over medium heat. Add 12 fresh sage leaves and 1 minced garlic clove, cooking for 3 minutes until butter turns golden brown and fragrant.
7. Step 7: Toss cooked ravioli gently in the brown butter sage sauce and serve immediately with extra Parmesan if desired.