Spinach and Ricotta Ravioli and Browned Butter and Sage Sauce



  • 200g ‘00’ flour
  • 2 eggs

Ricotta and Spinach Filling

  • 150g fresh spinach leaves
    200g ricotta
    1/2 cup grated parmesan chees
    1 egg yolk
    finely grated nutmeg, taste

Butter and Sage Sauce

  • 100g butter
  • ¼ bunch sage leaves
  • Parmesan cheese, grated to serve
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  1. Pasta dough: place the flour onto a work surface and make a well in the centre. Add a pinch of salt and crack 2 eggs into the middle. Add 1-2 tablespoons of water and slowly bring the flour into the eggs and gently incorporate until it becomes a dough. Knead well. Then, using a pasta machine, start passing it through the widest setting. If the dough is a bit sticky flour each side and keep working it through the machine. Changing the setting each time so the dough becomes thinner and thinner until it is slightly translucent. Cut pasta into 7cm x 7cm squares with a fluted pastry wheel and cover with a damp cloth to prevent drying out.
  2. For the filling, steam the spinach until wilted and squeeze out any excess water. In a bowl add ricotta, parmesan, egg and mix. Add in chopped spinach and mix well. Grate in a little nutmeg and season with salt and pepper.
  3. Add a tablespoon of mixture to one of the squares, brush around the edges with water and top with a second square of pasta. Press firmly around the filing to seal the ravioli and transfer to a lined tray with a little flour. Continue with the remaining pasta and filling.
  4. Bring a saucepan of water to the boil and add pasta in batches. Cook for 3-4 minutes until the pasta rises to the top. Take a slotted spoon and remove the pasta onto a warm, slightly oiled plate.
  5. Meanwhile, add butter to a frypan and let melt. Add sage leaves and cook on low to medium heat for 4 minutes. Place 2-3 ravioli on a plate and spoon the butter sage sauce over the top. Serve with salt flakes, pepper and good quality parmesan cheese.

Recipe and photography by Emily Fitzgerald.

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