Homemade Spinach and Ricotta Ravioli with Sage Butter

If you love fresh, comforting Italian food, this spinach ricotta ravioli recipe is a must! Soft, tender, and full of fresh flavours, these handmade ravioli are filled with fresh spinach and creamy ricotta cheese, with just the right touch of lemon zest and black pepper.

If you've never made ravioli before, I'll also talk you through some easy options for beginner pasta makers!

Using simple ingredients and your own handmade pasta, this recipe is perfect even for a first time ravioli maker. I'll let you into a little secret - I'm new to making it this year too, and I'm hooked as it's SO easy!

With a rolling pin and pasta machine, you can create delicate sheet pasta and shape each individual ravioli for a dish that feels truly special. In fact, ravioli is one of my favourite things to make!

I love how making homemade ravioli is a rewarding way to enjoy fresh pasta at home. The slightly chewy pasta pairs perfectly with the rich, creamy filling and is finished with a sage-infused brown butter sauce.

Or why not try this simple tomato sauce from my easy Italian lasagne al-forno recipe.

✔️ Why You'll Love This Recipe

Here's why we think you'll love making spinach ricotta ravioli from scratch at home:

• Uses simple, fresh ingredients
• Doesn't take much time to cook
• Making your own homemade pasta dough is a great skill to learn!
• A delicious Italian classic that's surprisingly easy to make
• So much better than store-bought with no nasties!
• Easy to freeze
• Easily paired with any sauce you wish
• The whole family will love it!

🛒 Ingredient Notes

Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.

For the Pasta:

• 00 flour - fine-textured flour to create a silky, tender pasta dough that's perfect for delicate ravioli. You can use plain (all purpose flour) but it won't be as tender. As a general rule of thumb, use 100 grams of flour per person and 1 egg each.
• Whole egg - to add water and fat to the pasta, giving it structure and elasticity. For a richer dough, you can use egg yolks, but I prefer less waste
• Olive oil - optional, but helps keep the dough soft and more workable while rolling into a sheet of pasta

Spinach & Ricotta Filling:

• Frozen spinach - defrosted with the excess liquid removed using a sieve.
• Fresh Ricotta - gives the filling a creamy, smooth texture.
• Egg yolk - helps bind the filling together and hold its shape.
• Nutmeg - freshly grated nutmeg to add warmth.
• Lemon - I use zest and a splash of lemon juice to lift the flavours, but don't be tempted to add too much as the lemon will taste stronger after cooking.
• Salt & black pepper - to enhance the flavour of the filling.
• Parmigiana Raggiano - adds a rich savoury flavour to complement the creamy ricotta and spinach.

Butter & sage sauce:

• Butter - creates a simple, rich sauce that clings to the fresh ravioli.
• Fresh sage leaves - to infuse in the butter and turns into delicious sage crisps that are less overpowering.
• Olive oil - adds shine

📋 Instructions

Here's my step by step instructions with photos on how to make ricotta spinach ravioli.

1. Make the pasta dough:
To make the perfect pasta dough in a stand mixer or food processor, mix the flour, eggs and a few drops of olive oil.

I use a dough hook in my KitchenAid and knead on speed 2 for 8 minutes. Or knead by hand on a clean work surface until smooth and elastic, about 10 minutes.

Then wrap in plastic wrap and let rest for 30 minutes and store in the fridge until ready to use.

2. Prepare the filling:
Defrost the frozen spinach in the microwave or pour boiling water over it, and remove the excess water by squeezing through a sieve or strainer.

Then in a small bown, combine with fresh ricotta, Parmesan cheese, lemon zest, juice, touch of nutmeg, black pepper, and salt.

Leave in the fridge to cool and firm.

3. Divide dough in half:
Using a rolling pin, roll into a rectangular shape, then roll through a pasta machine from the widest setting (mine being 1), then crank it up and roll until you get to setting 6 and your pasta sheet is 1mm thick.

Dust with a little flour as you go to prevent sticking throughout.

4. Shape the ravioli:

Quick method: spread your spinach filling on your a single layer sheet, then top with another and use a ravioli rolling and a zig zag pasta cutter.

No tool method: Place spoonfuls of filling evenly on one sheet of dough, leaving space in between and add a second sheet of pasta on top, pressing out air bubbles. Then cut with a cookie cutter, ravioli stamp, or sharp knife.

Ravioli mold: Place one sheet of pasta over your lightly floured mold, pressing gently to form indentations. Spoon a small amount of the spinach ricotta filling into each cavity using a piping bag or small spoon and dampen the edges with water using your finger or pastry brush before adding the top layer and use a rolling pin on the tray to seal the edges and turn out carefully.

5. Make the sage butter sauce:
In a large pan, melt the butter with fresh sage leaves and cook until crisp and the butter has started to brown.

Then add a drizzle of olive oil.

6. Cook the ravioli:
Bring a large pot of water to a gentle boil with a teaspoon of salt.

Add the fresh ravioli in batches and cook for 3 minutes, which they float to the surface.

Remove carefully with a slotted spoon and toss into the butter and serve with more grated parmesan.

Tip: Make sure to remove all excess water from the spinach and seal out any air bubbles when shaping your ravioli to prevent them from bursting and turning soggy while cooking.

👩‍🍳 Substitutions

Depending on your dietary needs, here are a few simple swaps you can make:

• Parmesan - swap for homemade Italian crispy breadcrumbs prangrattato, Pecorino Romano or grana padano
• Frozen spinach - use fresh spinach in your ravioli filling if only available, but steam and squeeze the excess moisture and finely chop
• Ricotta - swap for mascarpone, blended cottage cheese or cream cheese

⚖️ Variations

Here are some different ways you can enhance and truly personalise this recipe:

• Cheese sauce - melt butter in a pan, stir in a splash of cream, and whisk through grated Parmigiano Reggiano until smooth and creamy.
• Simple tomato sauce - Use this lasagne al forno tomato sauce, excluding the beef

You might also enjoy this grated pasta dough recipe!

🔪 Equipment

Please note that as an Amazon Associate, I earn from qualifying purchases made through affiliate links.

• Pasta machine - or use a rolling pin at a pinch
• Rolling pin - I use this to fold over the pasta a couple of times before feeding through the pasta maker
• Ravioli mould - note there are many ravioli makers you can use in different sizes, such as a ravioli stamp, ravioli rolling pin (quickest method), cookie cutter or fluted pastry wheel (AKA pastry cutter), or just a sharp knife
• Ravioli strainer/ skimmer spoon
• Large pan - for boiling the pasta
• Small bowl - to mix the pasta filling

❄️ Storage

Storing - Store the ravioli shapes in a single layer on a floured wooden board or parchment paper, cover lightly with a clean tea towel, and refrigerate for up to 24 hours before cooking. Also, uncooked pasta can be wrapped up and stored in the fridge for 2 days.

Freezing - Let the uncooked ravioli dry for 15-30 minutes on a sheet pan dusted with semolina flour, then freeze in a single layer until solid. Once frozen, transfer them to a freezer bag or airtight container and store for up to 2 months.

Reheating - boil from frozen but add a couple more minutes to the cooking time. You can also microwave cold pasta for a few minutes.

🍽️ Serving Suggestions

• Sprinkle a tablespoon of crispy Italian breadcrumbs on top
• Garlic bread
• Cheesy homemade bread
• Caramelised red roasted chicory

❓ FAQ

➕ More Pasta Recipes

Looking for more authentic Italian pasta dishes like this? Why not try these: