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
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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!
Pamela @ Brooklyn Farm Girl says
What a delicious meal here. I've never made homemade ravioli but that has to be changed because of this recipe. What a treat!
Healthy World Cuisine says
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.
Norma Chang says
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.
Healthy World Cuisine says
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.
Dawn says
How beautiful BAM, I am just so impressed. I hope that someday I have time to make fresh pasta again!
Healthy World Cuisine says
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.
Conor Bofin says
Glorious BAM. The sage butter is excellent. My sage bush is overgrowing and this can help get it back in shape.
Healthy World Cuisine says
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.
Raymund says
Wow those are amazing, looks really delicious I bet I can have more than a dozen of them in one sitting
Healthy World Cuisine says
Thank you Raymund! You know my boys ate least 10 each, maybe more...
The Foodie Affair says
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!
Healthy World Cuisine says
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
kitchenriffs says
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!
Healthy World Cuisine says
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.
Monica says
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.
Healthy World Cuisine says
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.
Gerlinde says
What a great post with wonderful pictures and instructions on how to make delicious looking raviolis. I will pin this recipe for later use.
Healthy World Cuisine says
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
gourmetgetaway says
Wow, this is something special, Bam! We love three cheese mixed into spinach ravioli. Yummo!!
Julie & Alesah
Gourmet Getaways xx
Healthy World Cuisine says
I am so glad you like it Julie and Alesah. Wishing you a super day!
Kristy says
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!
Healthy World Cuisine says
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!!!)
Jasline @ Foodie Baker says
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.
Healthy World Cuisine says
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.
Eha says
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 . . . .
Healthy World Cuisine says
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!
Robyn says
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 🙂
Healthy World Cuisine says
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.
Paula @ Vintage Kitchen says
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.
Healthy World Cuisine says
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!