Spinach and Ricotta Ravioli with Brown Butter Sauce

Spinach and Ricotta Ravioli with Brown Butter is a timeless Italian classic that brings together delicate pasta pillows filled with a creamy, cheesy spinach mixture, finished with a nutty, aromatic brown butter and sage sauce. Each bite is a harmony of textures and flavors — the soft, cheesy filling melts in your mouth while the brown butter adds a luxurious, golden richness.

This dish perfectly captures the soul of Italian home cooking: simple, rustic, and made with love. It’s the kind of meal that turns an ordinary dinner into something truly special.

Why I Love This Recipe

I absolutely love this recipe because it combines the best of everything — comforting pasta, fresh greens, and the rich aroma of browned butter. The ricotta filling is creamy and light, the spinach adds a fresh, earthy balance, and the browned butter with crispy sage brings an irresistible nutty fragrance.

It’s a dish that feels indulgent yet wholesome, and making the ravioli from scratch gives a satisfying sense of craftsmanship. Every bite reminds you that the simplest ingredients can create magic when combined thoughtfully.

Why It’s a Must-Try Dish

You must try this recipe because it’s:

• Elegant yet easy to make — perfect for dinner parties or cozy nights.
• Customizable — add herbs, mushrooms, or different cheeses to suit your taste.
• Restaurant-worthy — but made right in your kitchen.
• Deeply comforting — the combination of buttery sauce and creamy filling is unforgettable.

Once you make homemade ravioli, you’ll realize how rewarding and delicious it can be — far superior to any store-bought version.

Preparation and Cooking Time

• Preparation Time: 45 minutes
• Cooking Time: 15 minutes
• Total Time: 1 hour
• Servings: 4 servings
• Calories: Approx. 520 kcal per serving

Cuisine and Course

• Cuisine: Italian
• Course: Main Course / Dinner

Ingredients

For the Ravioli Dough:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• ½ teaspoon salt
• Water (as needed)

For the Filling:

• 1 cup ricotta cheese (well-drained)
• 1 cup fresh spinach (blanched, squeezed dry, finely chopped)
• ¼ cup grated Parmesan cheese
• 1 egg yolk
• ¼ teaspoon nutmeg
• Salt and pepper to taste

For the Brown Butter Sauce:

• 6 tablespoons unsalted butter
• 6–8 fresh sage leaves (optional but recommended)
• 2 tablespoons grated Parmesan cheese
• Salt and pepper to taste

Simple Cooking Directions

1. Make the Dough: Mix flour, eggs, olive oil, and salt until a smooth dough forms. Let it rest.
2. Prepare the Filling: Combine ricotta, spinach, Parmesan, egg yolk, nutmeg, salt, and pepper.
3. Shape the Ravioli: Roll out dough thinly, place filling, cover with another sheet, and cut into squares.
4. Cook Ravioli: Boil in salted water for 3–4 minutes until they float.
5. Make Brown Butter Sauce: Melt butter in a pan until golden and nutty; add sage leaves.
6. Combine: Toss cooked ravioli in the brown butter sauce and top with Parmesan.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Dough

1. On a clean surface, make a mound of flour and create a well in the center.
2. Crack in the eggs, add olive oil and salt.
3. Gently mix with a fork, gradually incorporating the flour.
4. Knead the dough for about 8–10 minutes until smooth and elastic.
5. Wrap in plastic and let rest for 30 minutes.

Step 2: Make the Filling

1. Blanch spinach in boiling water for 1 minute, then cool and squeeze out excess water.
2. Finely chop the spinach.
3. In a bowl, mix ricotta, chopped spinach, Parmesan, egg yolk, nutmeg, salt, and pepper.
4. Stir until creamy and well combined.

Step 3: Assemble the Ravioli

1. Roll the dough into thin sheets (about 1–2 mm).
2. Place small teaspoons of filling on one sheet, spaced about 1 inch apart.
3. Brush around the filling with water or egg wash.
4. Lay another dough sheet over the top, press gently to seal, and cut into squares using a knife or ravioli cutter.
5. Ensure no air pockets remain.

Step 4: Cook the Ravioli

1. Bring a large pot of salted water to a boil.
2. Add ravioli and cook for 3–4 minutes, until they float to the top.
3. Remove gently with a slotted spoon.

Step 5: Make the Brown Butter Sauce

1. In a skillet, melt butter over medium heat.
2. Add sage leaves (optional) and swirl the pan.
3. Cook until butter turns golden brown and gives off a nutty aroma.
4. Remove from heat immediately to prevent burning.

Step 6: Combine and Serve

1. Gently toss the cooked ravioli in the brown butter sauce.
2. Plate the ravioli, drizzle with extra sauce, and sprinkle Parmesan cheese on top.
3. Garnish with crispy sage leaves or cracked black pepper.

How to Serve

Serve the ravioli warm, directly from the pan, topped with freshly grated Parmesan, a drizzle of brown butter, and a few sage leaves. Pair it with:

• A crisp white wine like Pinot Grigio or Chardonnay.
• A side of garlic bread or light salad.

Additional Recipe Tips

• Use high-quality ricotta and drain it well to prevent soggy filling.
• Don’t overstuff ravioli — a teaspoon per pocket is perfect.
• Ensure dough is thin enough; thick pasta can overpower the filling.
• If the butter browns too fast, lower the heat to avoid bitterness.
• Dust ravioli with semolina flour before boiling to prevent sticking.

Variations

1. Mushroom Ricotta Ravioli: Add sautéed mushrooms to the filling for an earthy flavor.
2. Lemon Zest Twist: Add a pinch of lemon zest to the filling or butter sauce for brightness.
3. Four-Cheese Ravioli: Combine ricotta with Parmesan, mozzarella, and fontina.
4. Vegan Version: Use tofu ricotta and olive oil-based sauce instead of butter.
5. Meat Lover’s: Add finely minced cooked chicken or pancetta to the filling.

Freezing and Storage

• To Store (Refrigerator): Keep uncooked ravioli in an airtight container, dusted with flour, for up to 2 days.
• To Freeze: Arrange uncooked ravioli on a tray and freeze until solid, then transfer to a bag. They’ll keep for up to 2 months.
• To Cook from Frozen: Boil directly from frozen; add 1–2 extra minutes to the cooking time.

Special Equipment Needed

• Pasta roller or rolling pin
• Ravioli cutter or knife
• Mixing bowls
• Slotted spoon
• Large pot for boiling
• Nonstick skillet or sauté pan

FAQ

Q1: Can I use store-bought pasta sheets?
Yes! Pre-made pasta sheets work perfectly if you’re short on time. Just ensure they’re fresh and not too thick.

Q2: My ravioli burst while boiling — why?
They might not have been sealed properly or were overstuffed. Make sure edges are tightly sealed.

Q3: Can I make the dough ahead of time?
Absolutely! Wrap and refrigerate it for up to 24 hours before use.

Q4: What can I use instead of sage?
Thyme, rosemary, or even a little garlic in the butter works wonderfully.

Q5: Can I make it gluten-free?
Yes, use a good-quality gluten-free flour blend suitable for pasta making.

Conclusion

Spinach and Ricotta Ravioli with Brown Butter is a celebration of simple ingredients elevated by care and technique. From the creamy filling to the fragrant brown butter sauce, every element of this dish brings joy and warmth to the table. It’s proof that Italian cuisine’s magic lies in balance — of texture, flavor, and love.