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Recipe details
Ravioli with Ricotta, Mushrooms, Spinach, and Sage Brown Butter
Hand-rolled ravioli filled with ricotta, sautéed mushrooms, wilted spinach, Parmesan, and egg, boiled until the filling is safe and finished with sage brown butter. A dinner idea with ingredients and cooking steps in one place.
≈ 174 kcal/100 g · ≈ 441 kcal/serving
55 minMediumItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
all-purpose flour50 g · Roll to 7 cm squares, about 1 mm thick
large egg, beaten, divided between dough and filling20 g
water for dough12 ml
fresh cremini mushrooms, finely chopped60 g
whole-milk ricotta80 g
baby spinach, chopped15 g
unsalted butter10 g
finely grated Parmesan5 g
fresh sage leaves, sliced1 g
fine salt, divided1 g
boiling water for cooking ravioli, discarded500 ml
Cookware and utensils
rolling pin
cutting board
chef's knife
10-inch skillet
large pot
slotted spoon
Directions
01
Mix 50 g flour, 12 g beaten egg, 12 ml water, and half the salt into a firm dough.
Products
all-purpose flour — 50 g · Roll to 7 cm squares, about 1 mm thick; large egg, beaten, divided between dough and filling — 20 g; water for dough — 12 ml; fine salt, divided — 1 g
Action
mix
Time
4 min
Temperature
room temperature
02
Knead the dough until smooth, cover it, and rest it for 15 minutes.
Products
all-purpose flour — 50 g · Roll to 7 cm squares, about 1 mm thick; water for dough — 12 ml; large egg, beaten, divided between dough and filling — 20 g
Action
rest
Time
15 min
Temperature
room temperature
03
Sauté the mushrooms in a dry skillet over medium heat until their moisture evaporates
Products
fresh cremini mushrooms, finely chopped — 60 g
Action
sauté
Time
4 min
Temperature
medium heat
04
cool them for 3 minutes
Products
fresh cremini mushrooms, finely chopped — 60 g
Action
sauté
Time
4 min
Temperature
medium heat
05
Wilt the spinach in the same skillet for 1 minute, squeeze out excess moisture, and chop it.
Products
baby spinach, chopped — 15 g
Action
wilt
Time
2 min
Temperature
medium heat
06
Combine ricotta, mushrooms, spinach, Parmesan, the remaining beaten egg, and remaining salt.
Products
whole-milk ricotta — 80 g; fresh cremini mushrooms, finely chopped — 60 g; baby spinach, chopped — 15 g; finely grated Parmesan — 5 g; large egg, beaten, divided between dough and filling — 20 g; fine salt, divided — 1 g
Action
combine
Time
3 min
Temperature
cool filling
07
Roll the dough to about 1 mm thick, cut eight 7-cm squares, and place equal portions of filling on four squares.
Products
all-purpose flour — 50 g · Roll to 7 cm squares, about 1 mm thick; large egg, beaten, divided between dough and filling — 20 g; fresh cremini mushrooms, finely chopped — 60 g; whole-milk ricotta — 80 g; baby spinach, chopped — 15 g
Action
roll
Time
5 min
Temperature
room temperature
08
Brush the edges with water, cover with the remaining squares, and press out air to seal four ravioli.
Products
water for dough — 12 ml
Action
seal
Time
4 min
Temperature
room temperature
09
Boil the ravioli in the boiling water until tender and the filling reaches 71°C/160°F at the center
Products
water for dough — 500 ml
Action
boil
Time
3 min
Temperature
boiling water; filling 71°C/160°F
10
lift them out
Products
water for dough — 500 ml
Action
boil
Time
3 min
Temperature
boiling water; filling 71°C/160°F
11
Brown the butter with sage in the skillet, add the ravioli, and turn them gently to coat.
