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5 from 3 votes

3 Cheese Spinach Ravioli and Sage Butter Sauce

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
Prep Time50 mins
Cook Time5 mins
Total Time1 hr
Course: Mains
Cuisine: Italian
Servings: 4
Calories: 747kcal
Author: HWC Magazine


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 - ¼ cup chopped
  • garlic - 1 clove
  • spinach - 2 cup fresh or can use frozen ½ cup
  • ricotta cheese - 15 ounces
  • parmesan cheese - ½ 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 - ⅛ cup to garnish - optional


  • 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) 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. 
  • 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. Alternatively you can mix by hand. 
  • Roll 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.
  • If 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 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)
  • 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. If your blow under your pasta sheet and it ruffles, you have the correct thickness.
  • Stuff 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) 
  • Bring 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.
  • Make 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.) 
  • Add your cooked 3 cheese spinach ravioli to your dish drizzle with a little sage butter sauce and top with grated parmesan cheese. Enjoy!


How to store uncooked ravioli
It is best to freeze your ravioli before you cook them. We 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 freezer safe 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.



Serving: 1g | Calories: 747kcal | Carbohydrates: 58.3g | Protein: 37.8g | Fat: 40.6g | Cholesterol: 296mg | Sodium: 611mg | Potassium: 379mg | Fiber: 2.7g | Sugar: 2.5g