This classic Italian home-made pasta dish makes a delicious vegetarian meal served with aromatic sage butter.


  • 100g plain flour

  • 20g spinach

  • 30g ricotta

  • 1 egg

  • 2 tsp sage

  • Pinch nutmeg, grated

  • Knob of butter

  • 1 small bunch sage

  • Salt

  • Extra virgin olive oil


  • 1.

    Blitz the flour with the egg, a touch of salt and a dash of olive oil. Knead it and feed it through the pasta machine several times, keeping well floured until the desired thickness is achieved. Cut the pasta into two sheets (approx. 10cm x 10cm).

  • 2.

    Wilt the spinach with the ricotta. Add a touch of olive oil and some seasoning. Place this mixture in the centre of one of the pasta sheets. Brush the edges of the rectangle with water.

  • 3.

    Place the second pasta sheet on top. Seal the edges of the raviolo, taking care to make sure there is no air trapped inside.

  • 4.

    Cut the rough edges off pasta and cook in salted boiling water.

  • 5.

    Melt the butter and add the sage to the pan. Serve the raviolo with the sage butter on top.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 731kj
  • Fat Total 36g
  • Saturated Fat 19g
  • Protein 20g
  • Carbohydrate 82g
  • Sugar 1g
  • Sodium 535mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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