Hand-Rolled Spinach and Ricotta Ravioli with Brown Butter Sage Sauce
Fresh pasta pockets filled with creamy ricotta and spinach, tossed in nutty brown butter and aromatic sage sauce. This italian-inspired pasta (vegetarian) ready in about 60 minutes blends all-purpose flour, large eggs, ricotta cheese 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 410 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 all-purpose flour
- 2 large eggs
- 1 cup ricotta cheese
- 2 cups, chopped and sautéed fresh spinach leaves
- 1/2 cup, grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 6 tbsp unsalted butter
- 10 leaves fresh sage leaves
- 1/4 tsp, freshly grated nutmeg
Instructions
- Step 1: On a clean work surface, mound 2 cups all-purpose flour and create a well in the center; crack 2 large eggs into the well and gently whisk eggs with a fork, gradually incorporating flour until dough forms; knead for 8 minutes until smooth and elastic, then wrap in plastic and rest for 30 minutes.
- Step 2: While dough rests, sauté 2 cups chopped fresh spinach in a nonstick skillet over medium heat for 3 minutes until wilted; drain excess moisture.
- Step 3: In a bowl, combine sautéed spinach, 1 cup ricotta cheese, 1/2 cup grated Parmesan, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp freshly grated nutmeg; mix until smooth.
- Step 4: Roll pasta dough thinly using a rolling pin or pasta machine; cut into 3-inch squares. Place 1 tsp filling in center of half the squares, brush edges with water, and top with remaining squares; press edges firmly to seal.
- 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; drain.
- Step 6: Meanwhile, melt 6 tbsp unsalted butter in a skillet over medium heat; add 10 fresh sage leaves and cook for 3-4 minutes until butter turns golden brown and fragrant.
- Step 7: Toss cooked ravioli gently in the brown butter sage sauce and serve immediately with extra grated Parmesan if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hand-Rolled Spinach and Ricotta Ravioli with Brown Butter Sage Sauce take to make?
Total time is about 60 minutes (45 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Hand-Rolled Spinach and Ricotta Ravioli with Brown Butter Sage Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Hand-Rolled Spinach and Ricotta Ravioli with Brown Butter Sage Sauce?
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 Hand-Rolled Spinach and Ricotta Ravioli with Brown Butter Sage Sauce 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.
Is Hand-Rolled Spinach and Ricotta Ravioli with Brown Butter Sage Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
