Homemade Ricotta and Spinach Stuffed Ravioli with Sage Butter

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate fresh pasta pillows filled with creamy ricotta and spinach, served with a nutty brown butter and sage sauce that enhances every bite. This Italian recipe, ready in about 75 minutes, pairs all-purpose flour, large eggs, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 60 min Cook: 15 min Serves 4 Italian cuisine 480 cal/serving

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Ingredients

2 cups all-purpose flour
3 large eggs
1/2 tsp salt
1 cup (packed) fresh spinach, chopped
1 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1/8 tsp nutmeg, freshly grated
6 tbsp unsalted butter
12 fresh sage leaves
for boiling pasta salted water

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Instructions

Step 1: On a clean surface, mound 2 cups all-purpose flour and make a well in the center. Crack 3 large eggs and add 1/2 tsp salt into the well. Using a fork, gradually incorporate flour into eggs until dough forms. Knead for 8-10 minutes until smooth, then wrap in plastic and rest 30 minutes.
Step 2: Meanwhile, blanch 1 cup chopped fresh spinach in boiling salted water for 1 minute, drain well, and squeeze out excess moisture. In a bowl, combine spinach with 1 cup ricotta cheese, 1/2 cup grated Parmesan, and 1/8 tsp freshly grated nutmeg. Mix until smooth and season with a pinch of salt.
Step 3: Roll out pasta dough into thin sheets (about 1/16 inch). Place teaspoons of the spinach-ricotta filling spaced 1 inch apart on one sheet. Brush around filling with water, then place another sheet on top and press edges to seal. Cut into squares and crimp edges.
Step 4: Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes until they float to the surface and are tender. Remove with a slotted spoon.
Step 5: In a large skillet, melt 6 tbsp unsalted butter over medium heat. Add 12 fresh sage leaves and cook for 2-3 minutes until butter turns golden and fragrant. Toss cooked ravioli gently in the sage butter and serve immediately.