Homemade Spinach and Ricotta Ravioli with Sage Butter

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Delicate homemade ravioli filled with fresh spinach and ricotta, dressed simply in a nutty sage butter sauce for an elegant Italian meal. This italian-inspired pasta (vegetarian) 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
6 oz fresh spinach, chopped and cooked
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/8 tsp ground nutmeg
6 tbsp unsalted butter
10 leaves fresh sage leaves
to taste black pepper

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 starts to form, then knead by hand for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
Step 2: Meanwhile, squeeze excess water from 6 oz cooked chopped spinach. In a bowl, combine spinach, 1 cup ricotta cheese, 1/4 cup grated Parmesan cheese, and 1/8 tsp ground nutmeg. Mix well and season lightly with salt.
Step 3: Divide pasta dough into 4 pieces. Roll each piece into thin sheets using a pasta machine or rolling pin, about 1/16 inch thick.
Step 4: Place teaspoons of filling about 1 inch apart on one sheet. Brush around filling with water, then cover with second sheet. Press around each mound to seal and cut into squares with a ravioli cutter or knife. Press edges with a fork to secure.
Step 5: Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3-4 minutes until they float to the surface. Remove with slotted spoon.
Step 6: In a skillet, melt 6 tbsp unsalted butter over medium heat. Add 10 fresh sage leaves and cook for 2-3 minutes until butter is golden and fragrant, and sage leaves are crisp.
Step 7: Toss drained ravioli gently in sage butter, season with black pepper, and serve immediately.

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Frequently asked questions

How long does Homemade Spinach and Ricotta Ravioli with Sage Butter take to make?

Total time is about 75 minutes (60 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Homemade Spinach and Ricotta Ravioli with Sage Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Homemade Spinach and Ricotta Ravioli with Sage Butter?

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 Homemade Spinach and Ricotta Ravioli with Sage Butter 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 Homemade Spinach and Ricotta Ravioli with Sage Butter 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.