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Spinach Ricotta Ravioli with Sage Butter Recipe

Spinach Ricotta Ravioli with Sage Butter recipe


This is a yummy pasta dish with cheese and spinach inside. It's covered in a buttery sauce with a special herb. You boil the pasta and mix it with the sauce. Then you put cheese and herbs on top.


1 Large Bunch of Spinach (150 g)
100 g Ricotta Cheese
80 g Parmesan Cheese
80 g Unsalted Butter
1 Orange
300 g Fresh Ravioli (Spinach and Ricotta)
10 Fresh Sage Leaves
Black Pepper


Fill a large pot with water and bring to a boil. Add a pinch of salt.
Grate 60 g of Parmesan cheese and set aside.
In a saucepan, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and smells aromatic, about 3-4 minutes.
While the butter is melting, wash the spinach and chop it roughly.
Cook the ravioli in the boiling water according to the package instructions, usually about 4 minutes.
Drain the ravioli, reserving a cup of the pasta water.
In the saucepan with the sage butter, add the cooked ravioli, chopped spinach, ricotta cheese, and half of the grated Parmesan. Gently toss to combine, adding a splash of pasta water to create a smooth sauce.
Season with salt and black pepper to taste. Squeeze in the juice of half an orange for a citrus twist.
Serve the ravioli with the remaining Parmesan sprinkled on top and garnish with additional sage leaves if desired.

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