Spinach and Ricotta Ravioli in Creamy Butter Sauce

Spinach and Ricotta Ravioli in Creamy Butter Sauce is a timeless Italian classic that beautifully balances delicate flavors and comforting richness. Each tender ravioli is filled with a luscious mixture of creamy ricotta cheese, fresh spinach, and a hint of nutmeg — all coated in a silky, buttery cream sauce that melts in your mouth.

This dish is the epitome of Italian elegance and simplicity, proving that with just a few quality ingredients, you can create a restaurant-worthy meal at home. Whether you’re preparing it for a cozy dinner for two or a special family gathering, this ravioli is bound to impress.

Why I Love This Recipe

I adore this recipe because it’s elegant yet incredibly comforting. The filling — light, creamy, and perfectly seasoned — pairs so beautifully with the rich, velvety butter sauce that every bite feels luxurious.

It’s also a labor of love. Whether you make your own ravioli from scratch or use store-bought, the process of folding the pasta and watching the sauce come together feels rewarding.

Why It’s a Must-Try Dish

This dish is a must-try for several reasons:

• It’s creamy, cheesy, and comforting without being heavy.
• It’s a true Italian classic — timeless and authentic.
• It’s perfect for special occasions, date nights, or when you want to treat yourself.
• It showcases simple ingredients that shine when prepared with care.

If you love creamy pasta dishes with subtle sophistication, this is the recipe that will win your heart. ❤️

Preparation and Cooking Details

• Preparation Time: 25 minutes (45 minutes if making ravioli from scratch)
• Cooking Time: 20 minutes
• Total Time: 45 minutes – 1 hour
• Servings: 4
• Calories: Approximately 530 kcal per serving

Cuisine and Course

• Cuisine: Italian
• Course: Main Course / Pasta

Ingredients

For the Ravioli Filling:

• 1 cup ricotta cheese (drained if watery)
• 1 cup cooked and finely chopped spinach (fresh or frozen, well-drained)
• ½ cup grated Parmesan cheese
• 1 egg yolk
• ¼ tsp ground nutmeg
• Salt and freshly ground black pepper, to taste

For the Pasta Dough (optional, if homemade):

• 2 cups all-purpose flour
• 3 large eggs
• 1 tbsp olive oil
• A pinch of salt

(You can also use store-bought fresh or frozen spinach and ricotta ravioli.)

For the Creamy Butter Sauce:

• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• Salt and pepper, to taste
• Zest of ½ lemon (optional, for brightness)

Simple Cooking Directions

1. Prepare the spinach and ricotta filling.
2. Make or assemble the ravioli.
3. Boil ravioli until tender.
4. Prepare the creamy butter sauce in a skillet.
5. Toss ravioli in the sauce and serve with herbs and Parmesan.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Filling

1. In a bowl, combine ricotta, chopped spinach, Parmesan, egg yolk, nutmeg, salt, and pepper.
2. Mix well until creamy and smooth. Set aside.

Step 2: Make the Pasta Dough (if homemade)

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

Step 3: Assemble the Ravioli

1. Roll out the pasta dough thinly using a pasta machine or rolling pin.
2. Place small mounds (1 teaspoon each) of filling about 1 inch apart on one sheet.
3. Lightly brush around the filling with water, place another sheet of dough over it, and press gently to seal.
4. Cut into individual ravioli using a cutter or knife. Make sure edges are sealed.

(If using store-bought ravioli, skip to Step 4.)

Step 4: Cook the Ravioli

1. Bring a large pot of salted water to a boil.
2. Add the ravioli gently and cook for 3–4 minutes (fresh) or 5–6 minutes (frozen) until they float to the surface.
3. Drain carefully and reserve ¼ cup of pasta water.

Step 5: Make the Creamy Butter Sauce

1. In a large skillet, melt butter over medium heat.
2. Add garlic and sauté for 30 seconds until fragrant.
3. Stir in heavy cream and simmer for 2–3 minutes until slightly thickened.
4. Add Parmesan cheese, lemon zest (optional), and a splash of pasta water to loosen the sauce.
5. Season with salt and pepper.

Step 6: Combine and Serve

1. Add cooked ravioli to the skillet and toss gently to coat in the sauce.
2. Sprinkle with fresh parsley and extra Parmesan before serving.

How to Serve

Serve your Spinach and Ricotta Ravioli in Creamy Butter Sauce hot, garnished with:

• Freshly grated Parmesan cheese
• A sprinkle of black pepper or crushed pink peppercorns
• Fresh herbs like basil or parsley
• A side of garlic bread or a crisp green salad

For a complete Italian experience, pair with a chilled glass of Pinot Grigio or Chardonnay.

Additional Recipe Tips

• Drain the spinach and ricotta well to avoid a watery filling.
• Don’t overcook ravioli — they’re delicate and can burst if boiled too long.
• Add a touch of nutmeg to enhance the ricotta flavor.
• For a lighter sauce, replace heavy cream with half-and-half or milk.
• You can make the sauce extra rich by whisking in a small knob of butter before serving.

Recipe Variations

1. Lemon Butter Ravioli: Add more lemon zest and juice for a zesty finish.
2. Sage Butter Ravioli: Replace parsley with fresh sage for a fragrant twist.
3. Mushroom Ravioli: Add sautéed mushrooms to the filling or sauce.
4. Tomato Cream Sauce: Swap the butter sauce for a pink tomato-cream version.
5. Vegan Option: Use vegan ricotta, plant-based butter, and non-dairy cream.

Freezing and Storage

• To Store (Cooked): Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• To Freeze (Uncooked Ravioli): Arrange on a tray, freeze until solid, then transfer to freezer bags. Store for up to 2 months.
• To Reheat: Reheat in a skillet with a splash of cream or butter until warm. Avoid microwaving to preserve texture.

Special Equipment Needed

• Large pot (for boiling pasta)
• Skillet or sauté pan
• Pasta roller (if making homemade dough)
• Ravioli cutter or knife
• Slotted spoon
• Mixing bowls

FAQ

Q1: Can I use frozen spinach?
Yes! Just thaw it completely and squeeze out all excess moisture before mixing.

Q2: Can I use store-bought ravioli?
Absolutely. It saves time and works perfectly with this sauce.

Q3: How do I prevent ravioli from sticking together?
Toss them with a little olive oil after draining or cook in batches.

Q4: Can I make the filling ahead of time?
Yes, you can prepare it up to 2 days ahead and refrigerate in an airtight container.

Q5: How can I make the sauce lighter?
Use milk or half-and-half instead of heavy cream and reduce butter slightly.

Conclusion

Spinach and Ricotta Ravioli in Creamy Butter Sauce is a true celebration of classic Italian simplicity — tender pasta filled with rich, cheesy spinach goodness and coated in a luscious buttery cream sauce. It’s elegant yet homey, comforting yet refined.

Every bite delivers the perfect balance of earthy spinach, creamy ricotta, and silky butter sauce, making it a dish that feels both luxurious and heartwarming.