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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.
Prep Time50 mins
Cook Time5 mins
Total Time1 hr
Course: Mains
Cuisine: Italian
Servings: 4
Calories: 860kcal
Author: HWC Magazine

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
  • 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!

Notes

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.

 

Nutrition

Serving: 1g | Calories: 860kcal | Carbohydrates: 83g | Protein: 34g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 582mg | Potassium: 361mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2523IU | Vitamin C: 5mg | Calcium: 549mg | Iron: 6mg