Ricotta-Stuffed Spinach and Mushroom Ravioli with Sage Brown Butter

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Handmade ravioli filled with creamy ricotta, sautéed spinach, and mushrooms, served in a nutty brown butter and fresh sage sauce. This italian-inspired pasta (vegetarian) ready in about 70 minutes pairs all-purpose flour, large eggs, ricotta cheese 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.

Ingredients

• 2 cups all-purpose flour
• 2 large eggs
• 1 cup ricotta cheese
• 4 cups, chopped fresh spinach
• 1 cup, finely chopped cremini mushrooms
• 2 tbsp olive oil
• 1 clove, minced garlic clove
• 1/2 cup grated Parmesan cheese
• 6 tbsp unsalted butter
• 12 leaves fresh sage leaves
• 1 tsp, divided salt
• 1/2 tsp black pepper
• as needed for dough water

Instructions

1. Step 1: On a clean surface, mound 2 cups all-purpose flour and make a well in the center. Crack 2 large eggs into the well and gradually incorporate flour into eggs with your fingers until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic, adding water 1 tsp at a time if too dry. Wrap dough in plastic wrap and rest for 30 minutes.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Add 4 cups chopped fresh spinach and 1 cup finely chopped cremini mushrooms, cook for 4-5 minutes until moisture evaporates. Season with 1/2 tsp salt and 1/4 tsp pepper, then cool.
3. Step 3: In a bowl, combine 1 cup ricotta cheese, cooled spinach-mushroom mixture, and 1/2 cup grated Parmesan cheese. Mix well and adjust seasoning.
4. Step 4: Roll out rested dough into thin sheets about 1/16 inch thick. Place teaspoons of filling spaced 2 inches apart on one sheet. Brush edges with water, cover with second sheet, and press around filling to seal. Cut into ravioli squares and press edges firmly.
5. Step 5: Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes until they float to the surface. Remove with slotted spoon.
6. Step 6: Meanwhile, melt 6 tbsp unsalted butter in a skillet over medium heat. Add 12 fresh sage leaves and cook for 3-4 minutes until butter turns golden brown and smells nutty.
7. Step 7: Toss cooked ravioli gently in sage brown butter, season with additional salt and pepper if desired, and serve immediately.