Homemade Spinach and Ricotta Ravioli with Sage Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 noodles (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.

★ 4.4 (8 ratings) Prep: 60 min Cook: 15 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Step 7: Toss drained ravioli gently in sage butter, season with black pepper, and serve immediately.

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.

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