Spinach and ricotta ravioli with sage butter
Tender hand made ravioli filled with spinach and ricotta, tossed in nutty sage butter.
- Time1 hr 30
- LevelHard
- Costabout £1.70 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour and eggs into a dough. Knead for 8 minutes until smooth. Wrap and rest for 30 minutes.
8 min - 2
Chop the spinach finely and mix with the ricotta, parmesan, nutmeg and plenty of pepper.
- 3
Roll the dough thinly in 2 long sheets, or use a pasta machine.
- 4
Dot teaspoons of filling along one sheet, brush gaps with water, cover with the second sheet, press out the air and cut into squares.
- 5
Boil the ravioli in salted water for 3 minutes until they float and the edges are tender.
3 min - 6
Melt the butter with the sage for 3 minutes until nutty and smelling toasty.
3 min - 7
Lift the ravioli into the butter, toss gently and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.