Ricotta and Spinach Ravioli with Brown Butter Sage Sauce

Homemade Ravioli Recipe Taste Italy Tonight

By Kendra ThompsonSeptember 24, 2025

Table of Contents

Recipe Introduction

Ever fancied a trip to Italy without leaving your kitchen? This ravioli recipe will take you there, I promise. It’s surprisingly simple and oh-so-satisfying, so keep on reading.

A Little Taste of Italy

This italian pasta recipe has a rich history. Originating in Italy, ravioli is a pasta pocket filled with deliciousness. This ricotta and spinach ravioli version is a classic for good reason.

It is perfect for a cosy night in and takes about an hour. This recipe serves four hungry people.

Why You’ll Love This Ravioli

Honestly, this vegetarian ravioli recipe is good for you. Spinach is packed with vitamins. This easy ravioli recipe is ideal for a special occasion.

It can impress your mates or a romantic meal for two, and the brown butter sage sauce is what makes this homemade ravioli recipe special.

The nutty aroma and delicate flavour are just… chef's kiss . The beauty of pasta making is the endless possibilities of ravioli filling ideas.

Ingredients & Equipment: Get Ready to Roll!

Right then, let’s dive into what you'll need to nail this ricotta and spinach ravioli recipe. Don't stress; it's more manageable than it looks.

We're making a homemade ravioli recipe that's gonna knock your socks off. Honestly, you can almost taste the brown butter sage sauce already!

Main Ingredients: The Stars of the Show

Okay, pay attention, because measurements matter. We want this Italian pasta recipe to be perfect!

For the Dough:
- All-purpose flour: 2 cups (250g) . Plain flour works a treat.
- Salt: 1/2 teaspoon (3g) . Just a pinch!
- Eggs: 2 large (approx. 100g) . Free range, if you can get 'em.
- Ice-cold water: 4-6 tablespoons (60-90ml) . The colder, the better!
- Olive oil: 1 tablespoon (15ml) . Extra virgin, if you're feeling fancy.
For the Filling:
- Olive oil: 1 tablespoon (15ml) .
- Onion: 1 small, finely chopped (approx. 75g) . Brown or white, doesn’t matter.
- Garlic: 1 clove, minced (approx. 3g) . Adds that lovely zing!
- Fresh spinach: 10 ounces (280g) , chopped. Quality is key! Look for vibrant green leaves without any slimy bits.
- Whole milk ricotta cheese: 15 ounces (425g), drained (approx. 450g) . Get the good stuff! If it’s watery, it'll ruin the filling.
- Grated Parmesan cheese: 1/4 cup (25g) . Adds a salty, nutty flavour.
- Egg yolk: 1 large (approx. 20g) . Helps bind everything together.
- Grated nutmeg: 1/4 teaspoon . Don't skip this! It's magical.
- Salt and pepper: To taste. Season generously!
For the Brown Butter Sage Sauce:
- Unsalted butter: 1/2 cup (1 stick, 113g) . Unsalted is crucial, or it'll be too salty.
- Fresh sage leaves: 10-12 . Fresh is best, but dried will do in a pinch.
- Salt and pepper: To taste.
- Grated Parmesan cheese: For serving. Because, why not?

Seasoning Notes: Spice It Up!

Essential Spice Combinations: Nutmeg with spinach and ricotta is a classic. It’s a bit of alright! Flavor Enhancers and Aromatics: Garlic and sage are your best friends here.

Quick Substitution Options: No fresh sage? Use dried (but use half the amount).

Equipment Needed: Keep It Simple, Stupid!

Right, here's the minimal gear you'll need:

Large mixing bowl: For making the dough.
Rolling pin or pasta machine: A pasta machine makes life easier, but a rolling pin works too.
Ravioli cutter or knife: To make those perfect little squares.
Large pot: For cooking the ravioli.
Slotted spoon or spider: To scoop out the cooked ravioli.
Large skillet or saucepan: For the brown butter sage sauce .

That’s it! No need for fancy gadgets. Now, let’s get this easy ravioli recipe going! And hey, if you're feeling lazy, you could even try a wonton wrapper ravioli hack.

Shhh, I won't tell anyone! It’s a good way to make a vegetarian ravioli recipe . We all want to learn how to make ravioli from scratch , but sometimes shortcuts are a must! Trust me!

Cooking Method: Boil 'Em Up! Perfect Ravioli, Every Time

So, you've got your gorgeous ravioli recipe ready to go. Now what? You gotta cook 'em, obviously! But there's an art to boiling ravioli whether it's a classic ricotta and spinach ravioli , something fancy, or even my sneaky wonton wrapper ravioli hack.

Believe me, I've had some rubbery, exploded disasters in my time.

Prep Steps: Mise en Place Magic

Before you even THINK about turning on the hob, get your ducks in a row. This is mise en place , baby!

Big Pot, Big Love: Fill a large pot with plenty of water. More water means less sticking. Salt it like the sea! I mean, generously.
Landing Zone Ready: Have a slotted spoon or spider at the ready to rescue your precious italian pasta recipe
Safety First: This is boiling water, folks. Common sense applies. Don't be a hero and splash yourself.

step-by-step: Ravioli Nirvana

Okay, here’s how to avoid a ravioli catastrophe:

Rolling Boil: Bring that salted water to a rolling boil. It needs to be properly hot.
Gentle Entry: Gently drop the ravioli into the boiling water, one at a time. Don't overcrowd the pot!.
Wait for the Float: The ravioli will sink, then rise to the surface. Cook for 2- 3 minutes after they float. You know they're done when they bob like little boats, ready to be rescued.
Rescue Mission: Use a slotted spoon or spider to carefully remove the cooked ravioli.
Serve Immediately: Toss with your favorite sauce, like a dreamy brown butter sage sauce !

Pro Tips: Ravioli Rockstar

Level up your pasta making game with these tricks I wish I knew sooner:

Don't Overcook: Overcooked ravioli = mushy city. Undercooked = crunchy and sad.
Sauce It Up: Toss the cooked ravioli with sauce immediately to prevent them from sticking together.

Honestly? Making ravioli , especially a homemade ravioli recipe , can feel a bit intimidating. But trust me, once you nail the boiling technique, it's totally worth it.

And if you're going the vegetarian ravioli recipe route or experimenting with your own ravioli filling ideas , even better! Now, get cooking and impress everyone with your perfect easy ravioli recipe ! You got this!.

Also, It's all about bringing a touch of Italy to your table.

Recipe Notes: Get Ready to Tweak Your Ravioli Recipe !

Okay, so you're about to dive into making this totally delicious ricotta and spinach ravioli ... Awesome! But before you put on your apron, let's chat about a few things.

I've made this italian pasta recipe more times than I can count, and honestly, every time is a little different.

These ravioli filling ideas and notes will save you from any potential kitchen mishaps and give you some inspo!

Serving Suggestions: Level Up Your Ravioli Game!

First impressions matter, right? For plating, think rustic chic! Arrange the homemade ravioli recipe artfully on a plate. Drizzle generously with that glorious brown butter sage sauce .

A sprinkle of extra Parmesan and a few fresh sage leaves? Chef's kiss! Seriously elevates the dish. What about sides? A simple green salad with a light vinaigrette cuts through the richness.

And to drink? Honestly, a crisp white wine is perfect. Pinot Grigio, maybe? Even a chilled glass of vino can do it!

Storage Tips: Keepin' it Fresh

So, you've made a massive batch of easy ravioli recipe and have leftovers? No worries! Once cooled, pop them in an airtight container in the fridge.

They'll be good for about 3 days. For longer storage? Freezing is your friend! Lay the uncooked ravioli on a baking sheet, not touching, and freeze them solid.

Then, transfer them to a freezer bag. They'll last for up to 2 months. To reheat, just drop them straight into boiling water.

Add a minute or two to the cooking time, et voilà!

Variations: Switch it Up, Mate!

Fancy a change from the classic vegetarian ravioli recipe ? I got you! What about swapping the spinach for roasted butternut squash? It adds a lovely sweetness.

And for my gluten-free friends? You can absolutely try a wonton wrapper ravioli . It's not exactly traditional pasta making but it is easy and fun! Dietary? A sprinkle of red pepper flakes gives your ravioli a good kick.

Trust me, its worth it!

Nutrition Basics: Goodness in Every Bite

Okay, let's keep it real. These ricotta and spinach ravioli aren't exactly a salad. But they're not bad for you either! You are getting protein, calcium, and some fibre.

A serving is about 550 calories, 25g of protein, 35g of fat, 40g of carbs. The star is the spinach with a lot of vitamins and minerals! A good boost for the day.

Remember portion control is key. It's all about balance, right?

So, there you have it! A few extra notes to help you on your how to make ravioli from scratch adventure.

Don't be scared to experiment and make it your own. Get in the kitchen, put on some tunes, and have fun!

Frequently Asked Questions

Making ravioli from scratch seems intimidating! Is this ravioli recipe really doable for a beginner?

Absolutely! While it takes a bit of time and patience, each step in this ravioli recipe is quite straightforward. Think of it like building Lego each block is easy to handle, and the result is rewarding.

If you're really nervous, you can even use wonton wrappers as a shortcut, though the homemade pasta is worth the effort, trust us!

Why is it important to drain the ricotta cheese when making the filling for this ravioli recipe?

Draining the ricotta is absolutely crucial! Excess moisture in the ricotta will make your ravioli filling watery, leading to soggy ravioli that nobody wants. Think of it like a leaky faucet eventually, it'll cause a bigger problem! Use cheesecloth to squeeze out the excess water for a perfectly creamy filling.

Can I make the ravioli dough or filling ahead of time?

Yes, indeed! Making the dough and/or filling ahead of time is a great way to break up the process and save time. The dough can be made a day in advance, wrapped tightly in plastic wrap, and stored in the refrigerator. The filling can also be made a day ahead, stored in an airtight container in the fridge.

Just be sure to bring both to room temperature before assembling the ravioli.

What are some fun variations I can try with this ravioli recipe?

The possibilities are endless! You could try mushroom ravioli by substituting sautéed mushrooms for the spinach, or butternut squash ravioli for a sweeter, autumnal flavor. For a lighter, brighter flavor, add lemon zest and fresh herbs like parsley and basil to the ricotta filling.

Experiment and find your signature ravioli flavor - you might just become the next Jamie Oliver!

How should I store leftover cooked or uncooked ravioli?

For cooked ravioli, let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently simmer them in boiling water for a minute or two. For uncooked ravioli, you can freeze them on a baking sheet in a single layer.

Once frozen solid, transfer them to a freezer bag for up to 2-3 months. Cook directly from frozen, adding a minute or two to the cooking time.

What's the best wine to serve with ricotta and spinach ravioli with brown butter sage sauce?

A crisp white wine is the perfect pairing for this dish. A Pinot Grigio or Sauvignon Blanc will complement the richness of the ricotta and brown butter sauce without overpowering the delicate flavors. If you prefer red, a light bodied Pinot Noir can also work nicely. Cheers to that, and bon appétit!