A rich, nutty sauce over pillowy ravioli filled with creamy ricotta and spinach—it’s comforting, elegant, and perfect for sharing.

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 2 (but you can double it if you're feeding a double date!)

For the Ravioli Filling

(Skip this section if using store-bought ravioli)

• 1 cup ricotta cheese
• 1/2 cup cooked spinach (chopped and squeezed dry)
• 1/4 cup grated Parmesan cheese
• 1 egg yolk
• Salt & pepper to taste
• A pinch of nutmeg (optional, but adds a cozy touch)

For the Pasta Dough (optional)

• 1 1/2 cups all-purpose flour
• 2 large eggs
• 1/2 teaspoon salt
• A splash of olive oil

For the Sauce

• 4 tablespoons unsalted butter
• 6-8 fresh sage leaves
• 1 garlic clove, smashed
• Salt, to taste
• Grated Parmesan, for finishing
• Cracked black pepper (always welcome)

Instructions:

If Making Pasta from Scratch

1. On a clean surface, pile the flour and make a well in the center. Crack in the eggs, add salt and olive oil, and mix until a dough forms. Knead for about 8 minutes, then wrap in plastic and let it rest for 30 minutes.
2. Roll the dough into thin sheets using a pasta roller or rolling pin. Try to get it as thin as you can without tearing it.

Make the Filling

Mix ricotta, spinach, Parmesan, egg yolk, salt, pepper, and nutmeg until smooth and creamy.

Assemble the Ravioli

1. Place a teaspoon of filling every 2 inches on one pasta sheet.
2. Brush around the filling with a bit of water, then lay another sheet on top.
3. Press down gently around each filling mound to seal, then cut into squares (or use a ravioli cutter if you’re fancy).
4. Press edges with a fork to seal tighter if needed.

Cook the Ravioli

Bring salted water to a boil. Gently drop in ravioli and cook for about 3 minutes, or until they float to the top. Don’t overcook—these babies are delicate!

Make That Sexy Sauce

1. In a skillet, melt butter over medium heat. Add the sage leaves and smashed garlic.
2. Cook until the butter starts browning and smells caramel-nutty. The sage should crisp up—YUM.
3. Remove from heat, discard garlic, and immediately pour the sauce over the hot ravioli.

Plate it Like You Love Them

Top with more Parmesan, a crack of black pepper, and maybe a few extra crisped sage leaves for the ‘Gram. Serve it with a glass of red wine (Chianti or Pinot Noir pairs beautifully) and a smile.

Pro Tips:

• Feeling extra? Add chopped walnuts or a drizzle of balsamic glaze on top.
• No time to make pasta? Store-bought cheese ravioli totally works. The brown butter sage sauce is the real star here.
• Leftover filling? Spread it on toasted bread the next day. You’re welcome.