# Spinach & Ricotta Ravioli with Sage Butter
**Prep time:** 30 mins
**Cook time:** 10 mins
**Total time:** 40 mins
Immerse yourself in the Italian comfort food experience with this homemade spinach and ricotta ravioli, lavished with a sumptuous sage butter sauce. Simple to make yet incredibly impressive, these morsels of creamy goodness will transport you straight to the heart of Italy from your very own kitchen.
## Introduction
Spinach and ricotta ravioli with sage butter is an impressive and flavour-packed dish that combines the creamy richness of ricotta, the healthiness of spinach and the sweet, slightly peppery taste of sage, all wrapped up in a delicate pasta package that is delightful to the taste buds.
## Why Make This Recipe
This is a perfect dish for all those pasta lovers out there who want to experience authentic Italian cuisine right at home. Making your own ravioli can be a fun and rewarding cooking project and the end result is absolutely worth it.
## How to Make Spinach & Ricotta Ravioli with Sage Butter
## Ingredients :
For the Ravioli:
– 2 cups fresh spinach leaves, finely chopped
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg yolk
– 1/4 teaspoon nutmeg
– Salt and pepper to taste
– 1 package of fresh or homemade ravioli dough sheets
For the Sage Butter Sauce:
– 1/2 cup unsalted butter
– 10 fresh sage leaves
– Salt to taste
– Grated Parmesan cheese, for garnish
## Directions :
1. In a mixing bowl, combine the spinach, ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper until well mixed.
2. Lay out the ravioli dough sheets and place a teaspoon of the mixture onto one half, folding the other half over and pressing around the mixture to seal. Cut into individual ravioli shapes.
3. In a large pot of salted water, cook the ravioli for 3-4 minutes or until they float to the surface. Remove and drain.
4. For the sage butter sauce, melt butter in a skillet over medium heat, add the sage leaves, and cook until the butter begins to brown and the sage becomes crispy.
5. Toss the cooked ravioli in the sage butter sauce and serve immediately, garnished with extra Parmesan.
## How to Serve Spinach & Ricotta Ravioli with Sage Butter
Serve this delicious ravioli hot, garnished with a generous sprinkle of parmesan and a scattering of the crispy sage leaves from the sauce. Add a side of crusty bread and a simple green salad for a complete meal.
## How to Store Spinach & Ricotta Ravioli with Sage Butter
To store this dish, simply put any leftover ravioli in an airtight container and refrigerate for up to 2 days. The sauce can be stored separately and reheated when ready to use.
## Tips to Make Spinach & Ricotta Ravioli with Sage Butter
1. When sealing the ravioli, make sure to remove all the air to prevent them from bursting during cooking.
2. Don’t overcook the ravioli – they should be tender but still firm to the bite.
3. For an extra flavor boost, add a sprinkle of nutmeg to the sage butter sauce.
## Variation
For a variation, try swapping the spinach for another leafy green such as kale or swiss chard.
## FAQs
**1. Can I use store-bought pasta dough?**
Yes, pre-made pasta dough is a great time saver.
**2. What can I replace ricotta cheese with?**
If you don’t have ricotta, cottage cheese is a great substitute.
**3. Can I freeze the prepared ravioli for later?**
Absolutely, just freeze them on a baking tray and once frozen you can move them to a freezer bag. They can be cooked directly from frozen.
Enjoy the process of making your own ravioli and delight in the indulgence of this irresistibly rich and comforting dish. Buon appetito!