Handmade 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

Silky homemade ravioli stuffed with creamy ricotta and fresh spinach, served with a nutty brown butter and sage sauce for an elegant Italian meal. This italian-inspired pasta 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 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 All-purpose flour
• 2 Large eggs
• 1 cup Ricotta cheese
• 1 cup Fresh spinach, chopped
• 1/3 cup Grated Parmesan cheese
• 1/2 tsp Salt
• 1/4 tsp Freshly ground black pepper
• 6 tbsp Unsalted butter
• 12 leaves Fresh sage leaves
• 1/8 tsp Nutmeg, grated
• as needed for dough Water
• 1 tsp Olive oil

Instructions

1. Step 1: On a clean surface, mound 2 cups all-purpose flour and create a well in the center. Crack 2 large eggs into the well and add 1 tsp olive oil and a pinch of salt. Gradually mix the flour into the eggs with your fingers until a dough forms.
2. Step 2: Knead the dough for 8-10 minutes until smooth and elastic, adding water a teaspoon at a time if too dry. Wrap in plastic and rest for 30 minutes.
3. Step 3: Meanwhile, blanch 1 cup chopped fresh spinach in boiling water for 1 minute, drain, squeeze out excess water, and mix with 1 cup ricotta cheese, 1/3 cup grated Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp grated nutmeg.
4. Step 4: Roll out dough into a thin sheet (about 1/16 inch) and cut into 2-inch squares. Place a teaspoon of the ricotta-spinach filling in the center of half the squares.
5. Step 5: Brush edges with water, top with remaining squares, and press edges firmly to seal, crimping with a fork.
6. Step 6: Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes until they float to the surface.
7. Step 7: While ravioli cook, melt 6 tbsp unsalted butter in a skillet over medium heat. Add 12 fresh sage leaves and cook for 3-4 minutes until butter foams and turns golden brown with fragrant sage.
8. Step 8: Drain ravioli and transfer to the skillet with brown butter sauce. Toss gently to coat and serve immediately.