Spinach Ricotta Ravioli with Brown Butter Sage Sauce is a timeless Italian dish that combines the delicate flavor of homemade pasta with a rich, nutty sauce. Each ravioli is filled with a creamy blend of ricotta, spinach, and Parmesan, then gently tossed in fragrant brown butter infused with sage and topped with toasted walnuts. Elegant yet comforting, this dish is ideal for special occasions or a refined weekend meal at home.

Why You’ll Love This Recipe

• Homemade Elegance: Freshly made ravioli elevates the dining experience.
• Balanced Flavors: Creamy cheese and greens paired with nutty, aromatic butter.
• Authentic Italian Touch: Traditional technique and ingredients for classic flavor.
• Perfect for Entertaining: Impress guests with restaurant-quality results.
• Customizable Filling: Easily adapted to other cheeses or greens.
• Nutty Texture: Walnuts add a satisfying crunch to contrast the soft pasta.
• Aromatic Sage: Adds earthy fragrance that complements the butter sauce.
• Vegetarian-Friendly: A hearty and satisfying meat-free meal.
• Make-Ahead Options: Ravioli can be frozen before cooking for later use.
• Rewarding Culinary Project: Ideal for those who love hands-on cooking.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Ravioli Dough:

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt

For the Filling:

• 1 cup ricotta cheese
• 1 cup cooked spinach, finely chopped and squeezed dry
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon grated nutmeg
• Salt and pepper to taste

For the Sauce:

• 6 tablespoons unsalted butter
• 10 fresh sage leaves
• 1/4 cup walnuts, roughly chopped
• Salt to taste

directions

1. On a clean surface, create a mound of flour and make a well in the center. Add eggs and salt into the well.
2. Use a fork to slowly incorporate flour into the eggs until a rough dough forms.
3. Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
4. While the dough rests, mix the ricotta, chopped spinach, Parmesan, nutmeg, salt, and pepper in a bowl until well combined.
5. Roll out the rested dough thinly using a pasta roller or rolling pin. Cut into equal squares or use a ravioli mold.
6. Place small spoonfuls of filling onto half of the pasta squares. Top with the remaining squares, pressing edges to seal. Crimp with a fork if desired.
7. Bring a large pot of salted water to a boil. Gently cook ravioli for 3–4 minutes or until they float to the surface. Drain with care.
8. In a skillet, melt butter over medium heat until it turns golden brown and smells nutty.
9. Add sage leaves and cook for 30 seconds until crisp. Stir in walnuts and season with a pinch of salt.
10. Spoon the brown butter sauce over the ravioli and serve immediately.

Servings and timing

This recipe serves 4.
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Resting Time: 30 minutes
Total Time: 1 hour 30 minutes

Variations

• Cheese Blend: Add mascarpone or goat cheese to the filling for a different flavor.
• Nut-Free Option: Omit walnuts or use sunflower seeds for a crunch alternative.
• Lemon Zest: Add a bit of lemon zest to the filling for a fresh note.
• Mushroom Addition: Sautéed mushrooms can be added to the filling for an earthy depth.
• Gluten-Free Dough: Use a gluten-free flour blend suitable for pasta making.
• Truffle Butter: Replace sage butter with truffle butter for a luxurious twist.
• Roasted Garlic: Mix roasted garlic into the filling for extra richness.
• Butternut Squash: Swap spinach with mashed roasted squash for a seasonal variation.
• Spicy Kick: Add a pinch of red pepper flakes to the brown butter sauce.
• Pesto Drizzle: Garnish with basil pesto or gremolata for added freshness.

storage/reheating

• Uncooked Ravioli: Place on a floured tray and freeze individually before storing in a bag for up to 2 months.
• Cooked Ravioli: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat gently in a skillet with a splash of water or extra butter.
• Brown Butter Sauce: Best made fresh, but can be reheated over low heat if needed.

FAQs

Can I make the dough ahead of time?

Yes, wrap it tightly and refrigerate for up to 24 hours before using. Let it come to room temperature before rolling.

Can I use frozen spinach?

Yes, thaw and squeeze out all excess water before mixing with the ricotta.

How do I prevent ravioli from bursting while cooking?

Ensure the edges are sealed well and avoid overfilling the ravioli.

Do I need a pasta machine?

No, a rolling pin works fine, though a machine ensures even thinness.

Can I freeze cooked ravioli?

It’s better to freeze them uncooked. Cooked ravioli may lose texture when reheated.

What type of ricotta works best?

Use whole milk ricotta for a creamier filling and strain if it’s too wet.

Can I make this recipe without eggs?

You can use eggless pasta dough, but texture and elasticity may differ.

What if I don’t like sage?

Substitute with fresh thyme or rosemary for a different herbal note.

How do I brown butter correctly?

Cook butter over medium heat, swirling until it smells nutty and turns golden. Watch carefully to avoid burning.

Can I use store-bought pasta sheets?

Yes, fresh pasta sheets can save time. Just cut and fill as instructed.

Conclusion

Spinach Ricotta Ravioli with Brown Butter Sage Sauce is a comforting, elegant dish that brings out the best in classic Italian flavors. With tender homemade pasta, creamy filling, and aromatic sage butter, this recipe is a rewarding culinary project that delivers gourmet results. Whether you’re hosting guests or enjoying a quiet evening in, this dish adds a touch of refinement to any table.

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