This is a from-scratch spinach and ricotta ravioli finished with a brown butter and sage sauce — about 1 hour 30 minutes of work, most of it hands-on dough making and filling. It feeds four, scales up cleanly, and is the kind of dinner that looks impressive without requiring any special equipment beyond a rolling pin. If you have the time on a weekend, it’s worth every minute.
Smart swaps
- Ricotta: Whole-milk ricotta is standard here. If yours seems watery, line a strainer with cheesecloth and drain it for 30 minutes before mixing — wet filling causes blowouts when the ravioli cook.
- Parmigiano-Reggiano: Pecorino Romano works as a straight swap and adds a slightly sharper, saltier note. Pre-grated tubs are fine in a pinch but tend to clump in the filling.
- Fresh spinach: Frozen spinach is a solid substitute — thaw completely and squeeze out as much water as you possibly can before chopping. A 5 oz package of frozen equals roughly the 6 oz of fresh called for.
- European-style butter: Regular unsalted butter works for the sauce. The higher fat content in European-style butter does brown a little more evenly, but the difference at the table is small. Skip the garnish of extra Parmesan on the sauce — not worth the extra dish.
Why this recipe works
Two things actually drive the result here. First, resting the pasta dough for a full 30 minutes isn’t optional — gluten needs that time to relax, or the sheets will spring back when you roll them and end up too thick to cook evenly. Second, the brown butter sauce works because you’re cooking butter just past melted to the point where the milk solids turn golden and nutty, which takes about 3–4 minutes over medium heat. Pull it off the heat the moment it smells like toasted hazelnuts; another 30 seconds and it’s burnt. The sage goes in off the heat and crisps from residual warmth, which keeps it from turning bitter.
Mistakes to avoid
- Overcrowding the pot: Ravioli need room to move. Cook in two or three batches if you’re making a full recipe — too many at once drops the water temperature and leads to gummy, stuck-together pasta.
- Skipping the water seal: Brushing plain water around each mound of filling before pressing the top sheet down is what actually bonds the two layers. Dry pasta sheets won’t stick reliably, and the ravioli will open in the water.
- Filling that’s too loose: If the ricotta mixture is soft enough to drip off a spoon, it will steam and expand during cooking and burst the seams. It should hold its shape when scooped — firm enough to mound.
- Rolling the dough unevenly: Thicker patches cook slower than thin ones. Work from the center outward and rotate the sheet as you go. Hold it up to light — you should just barely see your hand through it at the right thickness.
- Letting assembled ravioli sit uncovered: Once cut, ravioli dry out fast and the edges crack. Lay them on a lightly floured baking sheet and cover with a clean kitchen towel if you’re not cooking them within 20 minutes.
Leftovers and make-ahead
Cooked ravioli keep in an airtight container in the fridge for up to 3 days — toss them with a small drizzle of olive oil before storing so they don’t stick together. Reheat gently in a wide pan with a splash of water over medium-low heat, not in the microwave, which makes the pasta rubbery. For make-ahead, the filling can be refrigerated up to 2 days in advance. Uncooked assembled ravioli freeze well: arrange them in a single layer on a floured baking sheet, freeze until solid (about 2 hours), then transfer to a zip-lock bag. Cook straight from frozen in boiling salted water — add about 2 extra minutes to the cook time. A double batch freezes just as easily as a single one, so if you’re already making dough, it’s worth going bigger.
Homemade Spinach and Ricotta Ravioli with Brown Butter Sage Sauce
Equipment
- Rolling pin or pasta machine
- Large stockpot
- Mixing bowls
- Slotted spoon
- Pastry brush
- Small sauté pan
Ingredients
For the Pasta Dough:
- 2 cups all-purpose flour plus extra for dusting
- 3 large eggs at room temperature
- 1 tablespoon olive oil extra virgin preferred
For the Filling:
- 1 cup ricotta cheese whole milk, fresh and well drained
- 6 oz fresh spinach leaves blanched and finely chopped
- ¼ cup Parmigiano-Reggiano cheese freshly grated
- 1 clove garlic minced
- ¼ teaspoon nutmeg freshly grated
- 1 pinch salt or to taste
- 1 pinch freshly ground black pepper or to taste
For the Sauce:
- 6 tablespoons unsalted butter high-quality European-style preferred
- 8 leaves fresh sage whole
Instructions
Make the Pasta:
- On a clean work surface, pile the flour into a mound and make a well in the center. Crack the eggs into the well, add olive oil, and begin whisking with a fork, gradually incorporating flour from the edges until a dough starts to form.
- Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
Prepare the Filling:
- Combine ricotta, blanched chopped spinach, Parmesan, garlic, nutmeg, salt, and pepper in a bowl. Mix until well blended and creamy. Refrigerate until ready to use.
Roll the Pasta:
- Cut dough in half. Using a pasta machine or rolling pin, roll each half into a thin sheet (about 1/16-inch thick). Dust with flour to prevent sticking.
- Place small mounds (1 teaspoon each) of the filling on one sheet, spacing 2 inches apart. Brush around filling with water, cover gently with the second pasta sheet, and press down to seal, removing air bubbles. Cut ravioli with a cutter or knife and seal edges with a fork or fingers.
Cook the Ravioli:
- Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3–4 minutes or until they float. Remove with a slotted spoon and set aside, lightly drizzling with oil to prevent sticking.
Make the Sauce:
- In a small pan over medium heat (350°F / 175°C), melt the butter and cook until it turns golden brown and smells nutty, about 2–3 minutes. Add sage leaves and fry until crisp, about 30 seconds.
- Plate ravioli and spoon brown butter and sage sauce over the top. Garnish with additional Parmesan if desired.
Notes
- For a dairy-free version, swap ricotta with a cashew-based cheese and use olive oil instead of butter for the sauce.
- Use a fluted ravioli cutter for decorative edges.
- The pasta dough can be made a day in advance and refrigerated, wrapped tightly in plastic wrap.
Nutrition
Frequently asked questions
Can I make this without a pasta machine?
Yes — a rolling pin works fine. The goal is a sheet about 1/16-inch thick, which takes more effort by hand but is completely doable. Work in smaller sections and use plenty of flour on the surface to prevent tearing.
How many ravioli does this recipe make, and how do I scale it for a larger group?
Expect roughly 24–28 ravioli from one batch, which serves 4 as a main course. The recipe scales up in direct proportion — double everything for 8 people. The main practical consideration is working in batches when rolling and cooking, since more dough is harder to manage all at once.
My ravioli keep opening up in the water — what am I doing wrong?
The most common cause is insufficient sealing — either the water brush was skipped, or there’s air trapped inside. Press firmly around each mound of filling, working outward to push air toward the edges before you cut. Also check that your filling isn’t too wet, which creates steam pressure that forces the seams apart.
More recipes to try
- Authentic Roman Carbonara
- Creamy Fettuccine Alfredo
- Crispy Italian Almond Biscotti
- The Perfect Aperol Spritz
