Truffle Ricotta & Spinach Ravioli with Sage Brown Butter

Truffle Ricotta & Spinach Ravioli with Sage Brown Butter

⏱ Recipe Overview
Prep Time: ~45 minutes
Cook Time: 10 minutes
Serves: 3–4
Skill Level: Medium

Quick Note

Chef Basil’s February Giveaway Winning Dish

This elegant homemade ravioli features a rich ricotta and spinach filling enhanced with truffle oil and fresh garlic. The pasta is finished in a simple yet luxurious sage brown butter sauce and topped with freshly grated parmesan. Chef Basil’s winning recipe highlights how a few quality ingredients and classic technique can create a dish worthy of any dinner table.

Ingredients

For the Pasta Dough

2 cups all-purpose flour
¼ cup additional flour (for adjusting dough)
3 egg yolks
1 whole egg
2 tbsp olive oil
1 tbsp salt
¼ cup warm water (added gradually)

For the Filling

1 container ricotta cheese (15 oz)
2 tbsp garlic, minced
1–2 cups cooked spinach, finely chopped and squeezed dry
1 tbsp truffle oil
1 tbsp cracked black pepper
½ cup freshly grated parmesan cheese
Salt to taste

For the Sage Brown Butter

1 stick unsalted butter
1 bunch fresh sage leaves
Salt and pepper to taste
Freshly grated parmesan cheese for serving

Instructions

Make the Pasta Dough

Add the flour to a stand mixer bowl and mix in the olive oil, salt, and egg yolks until the mixture becomes crumbly.

Add the whole egg and continue mixing. Slowly add warm water until the dough begins to come together and becomes slightly sticky.

Gradually add small amounts of the reserved flour until the dough forms a soft, smooth, and slightly stretchy ball (you may not need all of it).

Wrap the dough tightly and refrigerate for 30 minutes to rest.

Prepare the Filling

In a mixing bowl combine the ricotta, minced garlic, cooked spinach, truffle oil, cracked pepper, and parmesan cheese.

Mix thoroughly and season lightly with salt. Set aside.

Roll and Form the Ravioli

Roll the rested pasta dough into thin sheets using a pasta roller or rolling pin.

Place small spoonfuls of filling spaced evenly along the sheet.

Fold the pasta over or place another sheet on top and press firmly around each mound to seal.

Cut into individual ravioli and lightly dust with flour.

Cook the Ravioli

Bring a large pot of salted water to a gentle boil.

Cook ravioli for 3–4 minutes, or until they float and the pasta is tender.

Remove carefully with a slotted spoon.

Make the Sage Brown Butter

In a skillet over medium heat melt the butter.

Add sage leaves and cook until the butter foams and turns golden brown with a nutty aroma.

Season lightly with salt and pepper.

Finish and Serve

Add the cooked ravioli directly to the sage brown butter and gently toss.

Plate immediately and finish with freshly grated parmesan cheese and cracked black pepper.

Chef Tip

Make sure the spinach is fully squeezed dry before mixing with the ricotta. Excess moisture can make ravioli difficult to seal and dilute the filling’s flavor.