How To Cook Ravioli Ricotta & Spinach with Butter & Sage Recipe — Lazarin Kroni

Ravioli Ricotta & Spinach with Butter & Sage Perfect For Easy Lunch

Italian tradition dictates that fresh handmade stuffed pasta be served for Sunday lunch or prepared for special family gatherings.

You will invariably find “Ravioli di Ricotta” as a pasta course in the best Tuscan restaurants.

The pasta is usually cut in squares or circles and typically stuffed with ricotta cheese and spinach, chard and wild herbs. Fresh ricotta cheese made from cow or sheep milk is easily found in Tuscany


So as not to cover the delicate flavour of the filling, only butter and sage is needed to dress the ravioli.

* 500g of flour type “00”


* 5 whole eggs

Add into a bowl

* 250g fresh buffalo ricotta cheese
* 100g baby spinach (cooked in the pan for 2–3 minutes)
* 20/30g Parmesan cheese
* 1 egg yolk
* A pinch of grated nutmeg
* Salt
* Black pepper


Ravioli Ricotta & Spinach with Butter & Sage

  • Mix the pasta dough.

To make the ravioli place the pasta sheet flat and place a small amount (the size of a pound coin) of filling in a row leaving a gap of 2–3 centimetres from each other.

  • Fold it over and press the pasta sheet together from the folded point outwards and finally cut them into the desired shape (round or square).

Your pasta ravioli is now ready to serve. Add grated Parmesan cheese on top as required.

Enjoy Your Meal!

Lazarin Kroni

Originally published at

Food Blogger, Cooking Recipes, News, Chef Stories, Travels, Reviews -