Handmade Spinach and Ricotta Ravioli with Sage Butter

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Delicate homemade ravioli filled with fresh spinach and ricotta, finished with a nutty sage butter sauce. This Italian-inspired sushi recipe (vegetarian), ready in about 55 minutes, pairs all-purpose flour, large eggs, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Ingredients

• 2 cups all-purpose flour
• 2 large eggs
• 5 oz fresh spinach
• 1 cup ricotta cheese
• 1/2 cup Parmesan cheese grated
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 tbsp unsalted butter
• 10 fresh sage leaves

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Instructions

1. Step 1: Place 2 cups all-purpose flour on a clean surface and form a well in the center. Crack 2 large eggs into the well and slowly incorporate the flour into the eggs using your fingers, kneading for about 10 minutes until a smooth elastic dough forms. Wrap in plastic and rest for 30 minutes.
2. Step 2: Meanwhile, blanch 5 oz fresh spinach in boiling water for 1 minute until wilted, then drain and squeeze out excess water. Chop finely and combine in a bowl with 1 cup ricotta cheese, 1/2 cup grated Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Roll out the dough thinly using a pasta machine or rolling pin, about 1/16 inch thick. Cut into 2-inch squares. Place 1 tsp of the spinach-ricotta filling in the center of half the squares, moisten edges with water, then cover with remaining squares. Press edges firmly to seal.
4. Step 4: Bring a large pot of salted water to a boil. Gently drop ravioli and cook for 3-4 minutes until they float to the surface. Remove with slotted spoon.
5. Step 5: In a skillet, melt 6 tbsp unsalted butter over medium heat. Add 10 fresh sage leaves and cook for 2-3 minutes until butter foams and sage becomes crisp and fragrant.
6. Step 6: Toss the cooked ravioli in the sage butter gently, then serve immediately.