Dinner

Spinach & Ricotta Ravioli with Sage Butter Recipe

ByLuna Ryder November 20, 2025November 20, 2025

Introduction

This spinach and ricotta ravioli is a delightful homemade pasta dish that combines creamy filling with the fresh taste of spinach and a touch of spice. Finished with a fragrant sage butter sauce, it’s a comforting meal perfect for any occasion.

Two white plates each hold four large round ravioli with a soft, golden pasta outer layer and slightly raised centers filled with a creamy mixture. The ravioli are topped with melted butter that glistens warmly and scattered with bright green sage leaves. Fine shreds of white cheese are sprinkled on top, adding light texture. Each plate rests on a textured tan cloth napkin on a white marbled surface. Near the plates, two bronze forks and glasses of white wine add a cozy, inviting touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g ’00’ pasta flour, plus extra for dusting
4 large eggs
200g spinach
500g ricotta
1⁄2 tsp chilli flakes
1⁄4 tsp nutmeg
50g parmesan, grated
100g butter
12 sage leaves
50g parmesan, finely grated (for serving)

Instructions

Step 1: Tip the flour onto a clean work surface and make a well in the centre. Crack the eggs into the well and use a fork to combine the ingredients. When a dough begins to form, use your hands to shape it into a ball and knead for 5–10 minutes until smooth. Form into a neat ball, cover, and set aside to rest for 30 minutes.
Step 2: Boil a kettle of water. Place the spinach in a colander and pour the boiling water over it to wilt. Let cool slightly, then squeeze out excess water using a clean towel. Finely chop the spinach and transfer to a bowl. Add ricotta, chilli flakes, nutmeg, grated parmesan, salt, and pepper. Mix well with a fork, cover, and chill in the fridge.
Step 3: Once rested, divide the dough into four pieces. Flatten each piece slightly. Working with one piece at a time (keep the others covered), roll the dough through a pasta machine starting at the thickest setting. Gradually reduce the thickness setting, dusting with flour as needed, until the dough is very thin. Repeat with remaining dough.
Step 4: Dust a work surface with flour and lay out the pasta sheets. Place teaspoons of filling down the centre of one sheet, leaving about 2cm between each. Brush the edges of the pasta with water, then place another sheet on top. Press down around each mound of filling to remove air and seal. Trim edges and cut out individual ravioli. Arrange on a floured baking tray.
Step 5: Bring a large pan of salted water to a boil, then reduce to a simmer. Carefully add the ravioli and cook for 4–5 minutes until they float to the surface.
Step 6: Meanwhile, melt butter in a large frying pan over medium heat. Add sage leaves and cook until the butter is foaming and lightly golden. Using a slotted spoon, transfer the cooked ravioli to the sage butter and gently toss to coat.
Step 7: Serve the ravioli hot, scattered with finely grated parmesan on top.

Tips & Variations

For a smoother filling, press the ricotta through a sieve before mixing.
Add a little lemon zest to the filling for a fresh twist.
If you don’t have a pasta machine, roll the dough with a rolling pin as thin as possible.
Substitute sage with fresh thyme or basil for a different herb flavor.

Storage

Store uncooked ravioli on a floured tray covered loosely with cling film in the fridge for up to 24 hours. Cooked ravioli can be refrigerated in an airtight container for up to 2 days. Reheat gently in a pan with butter or in simmering water to avoid breaking.

How to Serve

Two white plates hold four large round ravioli each, with a light golden color and smooth texture. The ravioli are covered with a shiny, golden-butter sauce and topped with small bright green sage leaves and finely shredded white cheese. The plates rest on rough beige cloths, all set on a dark rusty surface. Next to the bottom plate are two bronze forks, and nearby are two glasses of pale white wine, catching light reflections. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, use thawed and well-drained frozen spinach to avoid excess moisture in the filling.

How do I prevent the ravioli from sticking together?

Dust both the work surface and the ravioli generously with flour and place them apart on a tray. Also, avoid overcrowding the boiling water when cooking.