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3 Cheese Spinach Ravioli and Sage Butter Sauce

May 19, 2015

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! 

3 Cheese Ravioli with Sage Butter Sauce /

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.

3 Cheese Ravioli and Sage Butter Sauce /

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.)

3 Cheese Ravioli with Sage Butter Sauce /

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.

3 Cheese Ravioli and Sage Butter Sauce /

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.

3 Cheese Ravioli with Sage Butter Sauce /

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.

3 Cheese Ravioli and Sage Butter Sauce /

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.

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 Pasta Dough the Easy Way /

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.

3 Cheese Spinach Ravioli filling in a Flash/

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.

I know what your thinking...BAM you can't eat this gluten laden, cheese and egg filled wonder. Well I tasted one magnificent bite and was delighted to serve this to my family. I have some new exciting ideas that will be coming your way for all of my gluten-free and vegan friends, that I know you will love.

The only part that would have made this ravioli pasta making process even easier if I only had the ravioli attachment for the Marcato Wellness Pasta Maker. If you are doing this process without a ravioli attachment that is where 2 sets of hands was of great help.

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 if 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 lets make some homemade 3 cheese spinach ravioli.

3 Cheese Spinach Ravioli and Sage Butter Sauce /



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Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

3 Cheese Spinach Ravioli and Sage Butter Sauce

By HWC Magazine  , , , ,   

May 19, 2015

Decadent and velvety smooth cheesy delicious spinach ravioli, stuffed with three different kinds of cheese inside tender home made pasta and drizzled with a sage butter sauce. Recipe adapted from Mario Batali  and Tyler Florence

  • Cook: 1 hr
  • Yields: 4 Adults or 1 Hungry Teenager


Pasta Dough

00 flour - 100 grams per person (Total 400 grams. I made this much so I could freeze some for later) and extra flour on the side for rolling.

egg - 1 whole per 100 grams of flour (total 4 eggs)

olive oil - 1 teaspoon per 100 grams of flour (total of 4 teaspoons)

egg wash - 1 egg and water

water - use large pot and add enough to boil noodles (add salt)

3 Cheese Spinach Filling

olive oil - 1 tablespoon

onion - 1/4 cup chopped

garlic - 1 clove

spinach - 2 cup fresh or can use frozen 1/2 cup

ricotta cheese - 15 ounces

parmesan cheese - 1/2 cup

mozzarella cheese - 1 cup shredded or can use fresh and chop up

egg - 1 whole

salt and pepper - to taste

Sage Butter Sauce

butter - 4 tablespoons (or so)

garlic - 1-2 cloves sliced thinly or minced (whatever you prefer)

sage - 8 fresh leaves or 1 teaspoon dried

salt and pepper - to taste

parmesan cheese - 1/8 cup to garnish - optional


1Make 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) Remove the dough from the food processor and place your dough on a floured surface. Knead the dough for about 5 minutes or until you can put your finger in the dough and it springs back. Roll your dough into a circle and wrap with plastic wrap and set aside in refrigerator for about 30 minutes. (I have a very small food processor so I can only fit in 100 grams of flour at a time. My pasta measurements are for 1 very hungry persons amount of pasta. For every 100 grams of 00 flour you add 1 whole egg and 1 teaspoon of olive oil) Alternatively you could do this whole process by hand. 

2Make a egg wash with 1 beaten egg 1 tablespoon of water and set aside for ravioli assembly process.

3Make 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. Alternatively you can mix by hand. 

4Roll out your pasta dough: Remove your pasta dough from the plastic wrap. Cut your 100 grams pasta dough in half and flatten out a little bit with your hands.

5If using a pasta maker, place the pasta maker on zero dial and run through and then fold the dough in half and run through once again on zero 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 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 1/2 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)

6If 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. If your blow under your pasta sheet and it ruffles, you have the correct thickness.

7Stuff the ravioli:  Flour your working surface with 00 flour. Take one of your pasta sheets that you rolled through the pasta maker until the level #7 and trim up the edges so that it is a 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 as this is the glue to help it stick. 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 and 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. Sigh  🙁   (You will want to flour your dish before you set your raviolis on it to prevent sticking) 

8Bring a large pot of water to boil and salt your water. 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.

9Make Sage Butter Sauce: Add butter garlic, sage, salt and pepper to a small sauce pan and cook until butter turns from cloudy to clarifies and your kitchen smells amazing and turn your burner off- about 2 minutes. (Of course fresh sage is the way to go but low and behold I live in Hong Kong and obtaining fresh sage requires a special visit to one of the boutique stores far away. You know what, dried sage was just as gorgeous and I did not even have to venture out in the rain or humidity.) 

10Add your cooked 3 cheese spinach ravioli to your dish drizzle with a little sage butter sauce and top with grated parmesan cheese. Enjoy!

  • Homemade ravioli filling makes pasta a complete different experience. This is gorgeous! The step-by-step pics are awesome and a great way to unwind on a weekend.

    • Bams Kitchen

      Thank you Paula. I think working the pasta dough with your hands and spending time with your family is the best way to unwind on the weekends. Add a glass of wine to that and you are good to go!

  • Robyn

    Ok, who got up on the ladder to take those amazing shots? Love them!! I love this dish and love that you used fresh spinach. It looks so delicious, Bobbi, and I’m so hungry for pasta and it’s only 7 am. I will make this with my nephews because they will go crazy for it and I’ll let them read your instructions and lead the way! Beautiful! Sharing all over 🙂

    • Bams Kitchen

      Actually my eldest climbed up on top of the kitchen counter to get those shots. I even had to crop out his feet out of the shot. LOL I bet your nephews would love making this recipe with their ultra cool aunt. Your delicious salad with the heirloom tomatoes would go perfect as a side dish with my ravioli.

  • Eha

    Beautifully filled and appetizingly served this is definitely a secondo dish for me. Love that you have not skimped on the filling!! So, so glad the males in your family seem to be more and more drawn to the aromas emanating from the kitchen: now both your lads seem to be having fun! Pity my kitchen benches are too small to use machinery, but manage very well indeed the ‘old-fashioned’ way . . . .

    • Bams Kitchen

      Thank you Eha! I think this dish would definitely be a secundo for us but let me tell you my boys really packed aways a ton of these and that was just for a snack… LOL The old fashion way of making pasta dough makes really tender pasta, don’t you think. I think it is all of the blood, sweat and tears of rolling it until it is paper thin with my grandma’s rolling pin. Wishing you a super week!

  • Oh Bobbi, this is really “OMGSD” – Oh My God So Delicious! I don’t own a pasta roller yet, but I can’t wait to get hold of one. I went for a class before to learn how to make ravioli and it was so fun! If I visit HK again, can I visit you and make ravioli with you? Because I know my husband will not be keen to make with me haha.

    • Bams Kitchen

      Thank you Jasline for your sweet comment. I would love a visit Jasline and most certainly we can make this dish together, looking forward to it. You know the world is a very small place and we will meet up again.

  • What a great family day in the kitchen! I just love those days! And you’ve reminded me I have won ton wrappers that need a use…sage butter sauce it is! Delicious Bam!

    • Bams Kitchen

      Hi there Kristy! I have not seen you on my WordPress reader lately and was hoping you were doing ok. I bet your kids would have a blast making this with you in the kitchen, even if it was using the wonton wrappers. (As mom’s, we need all the help we can get!!!)

  • Wow, this is something special, Bam! We love three cheese mixed into spinach ravioli. Yummo!!

    Julie & Alesah
    Gourmet Getaways xx

    • Bams Kitchen

      I am so glad you like it Julie and Alesah. Wishing you a super day!

  • What a great post with wonderful pictures and instructions on how to make delicious looking raviolis. I will pin this recipe for later use.

    • Bams Kitchen

      Thank you Gerlinde. I am glad you like the step by step photos. My camera had flour all over it, after this photo shoot… LOL

  • This looks amazing! The homemade pasta totally makes it. Ravioli is one of those things that I don’t eat very often and when I do, I remember how incredible it is (when done right). This dish is a real treat.

    • Bams Kitchen

      Thanks so much Monica! Homemade pasta is the best. You can really taste the difference. Homemade hand rolled pasta is even better but life is busy so we have to cut a few corners.

  • kitchenriffs

    Isn’t it fun making ravioli? Or any pasta, really. You’re reminding me that I’ve made neither lately — need to do so again! Love the flavors in this ravioli — so good. And how much fun to have all that help in the kitchen!

    • Bams Kitchen

      Working the pasta dough in your hands is somewhat therapeutic, don’t you think? Everyone likes playing with their food, it is just plain fun and even more fun when you have little helpers or friends in the kitchen. I guess I had so much fun that I even had flour on my face. I was wondering why my boys were getting those close up shots. LOL and Thank goodness for you I have not posted any of those.

  • This looks absolutely scrumptious! What a delicious treat. I think I would use the won ton wrappers, but homemade dough would be better! Sharing and pinning!

    • Bams Kitchen

      Thank you Sandra! Life is just busy. Please go ahead try with wonton wrappers. The 3 Cheese spinach stuffing only takes a few minutes to whip up and the sage butter sauce is even faster. Take care

  • Wow those are amazing, looks really delicious I bet I can have more than a dozen of them in one sitting

    • Bams Kitchen

      Thank you Raymund! You know my boys ate least 10 each, maybe more…

  • Glorious BAM. The sage butter is excellent. My sage bush is overgrowing and this can help get it back in shape.

    • Bams Kitchen

      Thank you Conor. Wish you lived closer and then you could thin out your bush and send it my way. I wish I could find a sage bush plant here in HK or even imported fresh herbs but sometimes even in the specialty stores, it is just not available. However I have cilantro and holy basil growing like crazy, maybe I will have to go with an Asian dish in my next post.

  • How beautiful BAM, I am just so impressed. I hope that someday I have time to make fresh pasta again!

    • Bams Kitchen

      Thank you Dawn. I must admit this was a bit of a labour of love. It was not difficult but taking all the step by step photos took a bit of time. Thank goodness I had my little helpers.

  • Yup, my pasta machine is in the cupboard collecting dust, you have inspired me to start making homemade pasta again. You are also making me very hungry.

    • Bams Kitchen

      Thank you Norma. Wipe the dust off your pasta machine and lets have some fun! You know I was thinking about making some Asian rice noodles for my self with rice flour with my pasta maker. I know that seems crazy to be making Chinese noodles in an Italian pasta maker but that is how I roll…keeping it international. I will let you know if it turns out.

  • What a delicious meal here. I’ve never made homemade ravioli but that has to be changed because of this recipe. What a treat!

    • Bams Kitchen

      Hello Pamela, you have all that wonderful spinach growing in your garden…so this recipe would be perfect for you. I can’t wait to see your latest harvest.

  • I really hate that we don’t live close to each other! I’d be inviting myself to dinner pretty often, lol. That looks absolutely amazing and your photos are incredible! Hugs and smooches!

    • Bams Kitchen

      Jas that would be awesome if we did live near each other as I would gladly be your QA analyst any day! Thanks and take care

  • This dish sounds wonderful with the spinach and sage! I’ve never made homemade ravioli, but I will have to try sometime!

    • Bams Kitchen

      Thanks Nancy. Even if the whole making pasta by hand seems overwhelming, just try the 3 cheese spinach stuffing inside already prepared wonton wrappers with the sage butter sauce. That is a quick meal that you could knock out in about 30 minutes.

  • I can’t get over how all the food you make is all the food I want to eat. Looks gorgeous! The flavors sound like they would work perfectly together..

    • Bams Kitchen

      Thank you dear. The ravioli are just these little delicate puffs of amazing 3 cheese spinach filling. Give it a try and let me know if you like it.

  • These raviolis look so good Bobbi…and the filling just sound delicious…three cheese with spinach…yes! I am saving the recipe so I can try one day.
    Thanks for the inspiration…
    Hope you are having a great week 🙂

    • Bams Kitchen

      Thank you Juliana. You know this dish would be awesome with some of your delicious homemade bread on the side.

  • It has been far too long since I made homemade pasta, alas, I do not have the kids to help out but I have fun all the same. Wonderful recipe Bam.
    Have a great day,
    🙂 Mandy xo

    • Bams Kitchen

      We homemade pasta but not as often as the boys would like it. Get your hubby to lend you a hand and have some fun. Take care

  • Years ago I bought a pasta maker for my husband & he went to town. I had pasta drying all over the kitchen but that was fine with me. He hasn’t done it in a while but I bet if I showed him this recipe he’d be willing to lend a hand making it. They look wonderful. (yes, I was wondering if you got to try even a little bite of these).

    • Bams Kitchen

      Well it sounds like it is time to crack out that pasta maker and let your hubby go to town. I don’t have actual pasta hangers either so we use just use regular hangers and we have pasta dangling on ever door knob in the kitchen. I can try a little bite every now an then but to eat a whole plate of this I would not be good. I know it sounds a little unorthodox but I am currently trying my hand at making some rice noodles for some Cantonese dishes with my pasta maker. Will let you know how that turns out. Have a super weekend.

  • You are incredible!! I have always wanted to make my own pasta at home…someday…. 🙂

    • Bams Kitchen

      Thank you Kristi, I hope you can give this recipe a try some day.

  • Ravioli is the pasta dish that always order when we eat out Italian. I absolutely love it, but have never made it at home. I could never make it looks like yours, but I really want to give this a try now. Your ravioli has me drooling!

    • Bams Kitchen

      Sure you could MJ! It is a little extra effort but it really is so delicious. Thanks so much for your kind comment.

  • The filling sounds delicious and I think I might just make some pasta this weekend 🙂

    • Bams Kitchen

      Thanks Tandy, this filling rocks. I hope you like it.

  • Who’d ya get to do the awesome overview pics? Very cool, feel like I am right in on the action with you. 🙂 Another stunning recipe lovely, I wasn’t at all hungry before I caught up on your posts, now the tummy is rumbling in anticipation. If only you lived closer. 🙂 Will have to dust off the pasta machine and try this classic dish.

    • Bams Kitchen

      My eldest son stood on top of the counter to get those shots. Cool huh! I hate to crop myself out of the photos as I had flour all over my face… LOL I wish you lived closer to Anna. Take Care

  • hotlyspiced

    Absolutely beautiful Bam. What a perfect dish and wonderful recipe. I could eat this every night of the week. I do love sage with ravioli. I have a pasta maker but somehow I’ve lost the clamp that fixes it to the bench. I must see if I can buy another one xx

    • Bams Kitchen

      I bet you could just give the pasta maker brand a call and see if you can just buy the clamps. LOL with a house full of kids and craziness those clamps could be anywhere. Check the garage….LOL

  • I would LOVE this ravioli. I swear I could eat the sole of a boot if it was dunked in a brown butter and sage sauce.

    • Bams Kitchen

      Thanks Maureen, I agree that this sage butter sauce could make anything taste amazing.

  • Pure indulgence indeed…what a lovely dish.

    • Bams Kitchen

      Thank you Karen! Once in awhile you need to splurge and this is one of those occasions.

  • I just can’t imagine how delicious this must be… When the kitchen is done in summer, I want to make fresh pasta, and this ravioli looks absolutely amazing, Bobbi. The sage butter sauce is a must too! YUM…. I can’t stop drooling.

    • Bams Kitchen

      Arigato gozarimasu, Nami-san. I can’t imagine having a food website and be in the middle of a kitchen renovation. Painful.. When the kitchen chaos subsides, I hope you will give this recipe a try.

  • Love homemade ravioli – this looks divine. Can’t wait to give the recipe a go – you’ve inspired me to make pasta this weekend!

    • Bams Kitchen

      Thanks Jess! Wishing you a super weekend!

  • Mira

    Love homemade ravioli and these look awesome! Great job Bobbi! Pinned to try it!

    • Bams Kitchen

      Thank you Mira! We had so much fun making them and thanks for the pin.

  • Simply damn delicious ravioli pasta!!!
    lovin the preparations photographs….

    • Bams Kitchen

      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 Bam’s Kitchen photography all rules go out the window. I have to crop out my eldest sones toes out of the photo… LOL

  • 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! 🙂

    • Bams Kitchen

      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.

  • Your pasta looks fantastic, I’m so hungry now! Pinned.

    • Bams Kitchen

      Thank you Daniela, have a super weekend.

  • This looks amazing! Love the step by step shots!

    • Bams Kitchen

      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?

  • Oh, you definitely have the knack! These look like PERFECT ravioli and the filling sounds fabulous!!

    • Bams Kitchen

      Thanks Liz, now all we need is one of your gorgeous desserts to finish off the meal.

  • You always do your recipes with perfection!

    • Bams Kitchen

      Thanks for your sweet comment. Wishing you a safe holiday weekend.

  • These ravioli look like absolute mouth watering perfection!

  • I NEED to get a pasta maker! I feel like I’m completely missing out here!

  • 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!

  • 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.

  • These look AMAZING!!!! Great Italian plate too! 🙂

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