3 Cheese Spinach Ravioli and Sage Butter Sauce is made with decadent and velvety smooth cheesy delicious spinach ravioli, stuffed with not one, but three different kinds of cheese inside tender home-made pasta and drizzled with a sage butter sauce. Pure indulgence! Family Fun! Time Saving Tips!
You are just going to love this recipe for this 3 cheese spinach ravioli and sage butter sauce as it is OMG (oh my goodness) out of this world. Allow yourself one day of pure indulgence with light pillows filled with cheesy goodness.
However, the best reason of all to give this recipe a try is that your family will be attracted to the kitchen like a magnet. There is something about gadgets and men. When I set the Marcato Atlas Wellness Pasta Maker out on the kitchen counter, the boys and husband become immediate experts in the pasta making process. (You might notice in the following photo that I have a delicious slow cooked veal ravioli stuffing too and that will be coming up as a new post soon.)
They all want to get their hands dirty in the process. They helped with everything from assembling the dough in the food processor to holding the dough through the pasta maker feeder to cranking the handle. Maybe it takes them back to preschool times playing with Play Dough... who cares about the why. I love the extra help, bonding time and having fun in the kitchen.
If your pasta maker is in the cupboard collecting dust, it is time to crack it out and put it to good use. If you do not have a pasta maker or food processor you can make everything by hand and you can refer back to my Florence's Homemade Pasta Ravioli in Sage Butter Sauce for making it the old fashion way like grandma used to.
Spring has arrived here in Hong Kong. Yesterday, the heavens have opened up and we can have days and days of rain and humidity. This is the perfect time to have a little fun inside with your family and younger children will have a blast with this as well as to them it is like playing with your food. Just between you and me, I think the adults like playing with their food more than even the kids.
As you have noticed there is the word "spinach" in the title. Normally, kids won't touch spinach with a 10 foot pole. However, when they have helped make these beautiful three cheese spinach ravioli for some reason spinach seems to rock their world. They are so proud that they have made this dish they just inhale and ask for seconds.
You can serve these delightful three Cheese Spinach Ravioli and Sage Butter Sauce dish as a primo (first dish/appetizer) or as a secondo (main dish) in your meal, this is up to you.
3 Cheese Spinach Ravioli and Sage Butter Sauce Time Savers
I found some huge time savers that really makes making homemade pasta a breeze. I use the food processor to make the pasta dough. I add first 100 grams of 00 flour to the food processor and let it whiz around for a few seconds then I add 1 large egg, and a drizzle of olive oil and let the food processor do its job and in less than 5 minutes I have pasta dough.
How to make Filling for Ravioli
While I am letting the pasta dough rest, I make the delicious 3 cheese spinach filling. I used fresh spinach and cooked it for just a minute to wilt and then squeezed all the juice out and added an egg, ricotta cheese, parmesan cheese and shredded mozzarella and seasoned and used the food processor to mix in a flash.
How to store uncooked ravioli
It is best to freeze your ravioli before you cook them. I like to first spread them out on a lined baking sheet and put them in the freezer, just until they get solid. Then, we place them in either a freezer safe baggie or container. Use your frozen ravioli within 2 months. When you are ready to cook your ravioli, bring your well salted water to a boil and add your frozen ravioli and cook until aldente.
More Time Savers
If you want to buy your ravioli's pre made in the freezer section of your grocery store and just try only the 3 minute fast, quick and easy sage butter sauce of this recipe that is A-okay. If you want to save additional time and just use wonton wrappers instead of making homemade pasta, that is also A-okay. Life is just plain busy and you need to do what you can do to simplify your life. I won't tell a soul.
How to make Homemade Ravioli
I want to let you know that this recipe made loads of ravioli (about 24 or so). If you know that you cannot eat all of them, freeze your ravioli before you boil them. Place your uncooked ravioli in a single row not overlapping in a sealable plastic ziploc bag or something similar. These frozen ravioli are great time savers for those really busy weeknights; just boil, make a fast sage butter sauce and a salad and dinner is on the table in less 15 minutes.
Go ahead and dust off that pasta maker or start pumping up your muscles and let's make some homemade 3 cheese spinach ravioli.
More Delicious Homemade Pasta Recipes...
Homemade Tagliatelle Pasta with Zucchini Blossoms
Florence's Homemade Pasta Ravioli
Hungry For More? Subscribe to our Newsletter and follow along on Facebook, You Tube, Instagram, and Pinterest for all the latest updates.
3 Cheese Spinach Ravioli and Sage Butter Sauce
Equipment
- kitchen scale
- pasta maker or rolling pin and strong muscles
- ravioli cutter wheel
Ingredients
Pasta
- 400 grams 00 flour 100 grams per person (Total 400 grams. I made this much so I could freeze some for later) and reserve a little extra flour on the side for rolling.
- 4 whole eggs 1 whole large grade egg per 100 grams of flour (total 4 eggs)
- 4 teaspoon olive oil 1 teaspoon per 100 grams of flour (total of 4 teaspoons)
- egg wash 1 egg and 1 tablespoon of water mixed together
- water use large pot and add enough to boil noodles
- salt 4 teaspoons salt for 1 gallon of pasta water
3 Cheese Spinach Filling
- 1 tablespoon olive oil
- ¼ cup onion chopped
- 1 clove garlic peeled and minced
- 2 cups spinach 2 cup fresh or can use frozen ½ cup (drained well)
- 15 ounces ricotta cheese
- ½ cup parmesan cheese grated
- 1 cup mozzarella cheese shredded
- 1 whole egg
- salt and pepper to taste
Sage Butter Sauce
- 4 tablespoons butter
- 1-2 cloves garlic peeled and sliced thinly or minced (whatever you prefer)
- 8 leaves sage fresh or 1 teaspoon dried ground sage leaves
- salt and pepper to taste
- ⅛ cup parmesan cheese to garnish - optional
Instructions
Make the Pasta Dough
- In a food processor combine 00 Flour, egg and olive oil and mix just until the dough starts to pull together. (I have found the little bit of olive oil makes really tender pasta) We used large grade A eggs. If your pasta is too dry, add a little bit more olive oil. If your eggs are larger than ours, you may need to add a little more flour. Remove the dough from the food processor and place your dough on a lightly floured surface. Knead the dough for about 5 minutes or until you can put your finger in the dough and it springs back. Roll the dough into a circle and wrap with plastic wrap and set aside to rest for about 30 minutes. If you have a large food processor, you can make the whole batch at once. (Unfortunately, we have a very small food processor. We can only fit in 100 grams of flour at a time. If you also have a small food processor, add 1 whole egg and 1 teaspoon of olive oil for every 100 grams of 00 flour and make it in individual batches.) If you do not have a food processor, you can do this whole process by hand. Place your flour on a clean work surface, make a well in the middle of the flour with your hands. Add the egg and a little bit of olive oil in the well. Mix the flour in with the egg a little at a time until it comes together to a ball and then knead.
- Make a egg wash with 1 beaten egg 1 tablespoon of water and set aside for ravioli assembly process.
Make the 3 Cheese Spinach Filling
- In a frying pan add olive oil, onions and garlic and sauté until aromatic. Add spinach and stir fry until just wilting. Cool spinach mixture and squeeze out all water. In a food processor add ricotta cheese, parmesan cheese, mozzarella cheese, egg, garlic, spinach, and salt and pepper and mix until well blended. Set aside. If you do not have a food processor, chop the spinach and mix the ingredients in a bowl with a fork.
Roll out Pasta Dough
- Remove your pasta dough from the plastic wrap. Cut the dough in smaller sections to make it easier to work with. We take one serving of the dough and cut in half. Then, flatten it out a little bit with your hands.
Pasta Maker Instructions
- We have a Marcato Atlas 150 Model pasta maker. Place the pasta maker on the zero dial. Run the pasta dough through it once. Fold the pasta dough in half. Run it through the pasta maker one more time.(Set aside some extra 00 flour nearby so you can flour your pasta dough periodically before running through the pasta maker so it does not stick- very important )Then change your dial to #1 and run dough through the pasta machine. Fold pasta in half and run one more time through dial setting #1. (What that does is really gets that gluten activated and makes for a smooth and tender pasta. ) Now set the pasta machine on #2 and run through the machine. Next set it on #3 and run through the machine and keep on going up until #5, then cut that long pasta sheet in half so it is easier to work with. Run ½ of the pasta strip through the pasta machine on #6 and then again one last time on #7.(7 seems to be the perfect number for thin and tasty ravioli) (If you can recruit some help in the kitchen this is great to have help to crank while the other person runs it through the pasta machine but is not required, its just more fun that way)
Rolling Pasta by Hand
- If using your strong muscles, hands and a rolling pin, you are going to have to put some time and muscles into getting your pasta paper thin and into the shape of a rectangle. Keep moving dough and rolling out in all directions. You should be able to almost see though the pasta.
Stuff the Ravioli
- Flour your working surface with 00 flour. Take one of your pasta sheets you rolled through the pasta maker until the level #7. Trim up the edges so that it is a long rectangle. Place about 1 teaspoon of the 3 cheese spinach every 2 inches apart on the the ravioli sheet on one side of the pasta sheet. Brush your egg wash around each section of filling. This is the glue to help the 2 sheets of pasta to stick together. Next fold over the sheet of pasta in half lengthwise. Gently press starting on one side nearest to the ravioli filling outward get out all of the air. Press outwards to seal around edges. Continue you on with the rest making sure to get out all of the air so they do not burst in the cooking process. Next cut ravioli into segments- I used a round cookie cutter to perform this task. I do not have a ravioli press or maker or attachment for my pasta maker. Lucky you, if you have one You will want to flour your dish before you set your assembled raviolis on it to prevent sticking.
Boil Ravioli
- Bring a large pot of water to boil and salt your water well. Boil your 3 cheese spinach ravioli just a few at a time for about 3-4 minutes or until aldente. Strain with slotted spoon/strainer and place into your serving bowl.
Make Sage Butter Sauce
- Add butter garlic, sage, salt and pepper to a small sauce pan and cook until butter turns from cloudy to clear - about 2 minutes. Turn your burner off
- Add your cooked 3 cheese spinach ravioli to your dish drizzle with a little sage butter sauce and top with grated parmesan cheese. Enjoy!
Ani Jane says
the slider to change the # of servings, slides but it's not working to change the amounts on the ingredients. making this tonight. math is my forte so no problem here but it does make it easier when the slider actually makes the changes for you !!
HWC Magazine says
Ani, thanks so much for letting us know. We have fixed the slider for servings for our 3 Cheese Spinach Ravioli and Sage Butter Sauce recipe and it seems to be working great now. Our boys love this pasta recipe and we hope your family does too. Stay well and take care.
Hasin says
The best Ravioli we had was in Italy and ever since we love making them. The more cheesy the better. And your 3 cheese with spinach makes it all even more better.
HWC Magazine says
Thank you Hasin. More cheese the better is a great motto. We love these thin ravioli... with that perfect aldente bite. Wishing you a super week ahead.
Ken says
I need to make this -- it looks excellent -- you can taste the love in the photos
HWC Magazine says
You are so sweet. Thank you. It's so very fun getting the family involved on homemade pasta days.
tinynewyorkkitchen says
These look AMAZING!!!! Great Italian plate too! 🙂
Brooks says
My word, BAM, what a beautiful dish of pasta! I've made ravioli a time or two the old-fashioned way, and you've inspired me to make more. The ratio of filling to pasta is perfect.
shashi at runninsrilankan says
Ravioli is usually not my first choice on a menu - but, Bobbie - think these are changing my mind! These look exquisite and sound totally scrumptious!
Kelly - A Side of Sweet says
I NEED to get a pasta maker! I feel like I'm completely missing out here!
Marissa (@pinchandswirl) says
These ravioli look like absolute mouth watering perfection!
Balvinder says
You always do your recipes with perfection!
Healthy World Cuisine says
Thanks for your sweet comment. Wishing you a safe holiday weekend.
thatskinnychickcanbake says
Oh, you definitely have the knack! These look like PERFECT ravioli and the filling sounds fabulous!!
Healthy World Cuisine says
Thanks Liz, now all we need is one of your gorgeous desserts to finish off the meal.
bentodays says
This looks amazing! Love the step by step shots!
Healthy World Cuisine says
谢谢 Jean! I have been thinking about maybe starting to do more step by step photos with my regular blog posts. Would you like that? What's your preference?
Daniela says
Your pasta looks fantastic, I'm so hungry now! Pinned.
Healthy World Cuisine says
Thank you Daniela, have a super weekend.
nagimaehashi says
This is literally heaven on a plate for me. Oh wow. I need to get back to HK asap. ASAP!! (Not during summer though....sorry! The humidity KILLS me!!!)
This really is stunning Bobbi. Pinning! Pinning lots! 🙂
Healthy World Cuisine says
Thanks so much Nagi, it is pure comfort food and indulgence. Oh tell me about the heat and humidity. Here it is Mid May and the humidity is 100% and already need to have the aircon on full blast. Early November is the best time to visit HK. Take care.
dedy oktavianus pardede says
Simply damn delicious ravioli pasta!!!
lovin the preparations photographs....
Healthy World Cuisine says
Thanks for you kind comment Dedy. You know we have a rule at our house that no one is allowed up on top of the counters, but of course for Healthy World Cuisine photography all rules go out the window. I have to crop out my eldest sones toes out of the photo... LOL
Mira says
Love homemade ravioli and these look awesome! Great job Bobbi! Pinned to try it!
Healthy World Cuisine says
Thank you Mira! We had so much fun making them and thanks for the pin.