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!
Jess @ whatjessicabakednext says
Love homemade ravioli - this looks divine. Can't wait to give the recipe a go - you've inspired me to make pasta this weekend!
Healthy World Cuisine says
Thanks Jess! Wishing you a super weekend!
Nami | Just One Cookbook says
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.
Healthy World Cuisine says
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.
Karen says
Pure indulgence indeed…what a lovely dish.
Healthy World Cuisine says
Thank you Karen! Once in awhile you need to splurge and this is one of those occasions.
shenANNAgans says
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.
Healthy World Cuisine says
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
Maureen | Orgasmic Chef says
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.
Healthy World Cuisine says
Thanks Maureen, I agree that this sage butter sauce could make anything taste amazing.
hotlyspiced says
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
Healthy World Cuisine says
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
Tandy | Lavender and Lime says
The filling sounds delicious and I think I might just make some pasta this weekend 🙂
Healthy World Cuisine says
Thanks Tandy, this filling rocks. I hope you like it.
mjskit says
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!
Healthy World Cuisine says
Sure you could MJ! It is a little extra effort but it really is so delicious. Thanks so much for your kind comment.
Kristi @ MySFKitchen says
You are incredible!! I have always wanted to make my own pasta at home...someday.... 🙂
Healthy World Cuisine says
Thank you Kristi, I hope you can give this recipe a try some day.
dianeskitchentable says
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).
Healthy World Cuisine says
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.
Juliana says
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 🙂
Healthy World Cuisine says
Thank you Juliana. You know this dish would be awesome with some of your delicious homemade bread on the side.
The Gourmet Gourmand says
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..
Healthy World Cuisine says
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.
thecompletebook says
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
Healthy World Cuisine says
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
nancyc says
This dish sounds wonderful with the spinach and sage! I've never made homemade ravioli, but I will have to try sometime!
Healthy World Cuisine says
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.
allthatsjas says
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!
Healthy World Cuisine says
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