A Heartfelt Journey from Dough to Dinner

There’s something really special about making ravioli from scratch. It’s one of those recipes that feels old-world and soulful, like you’re stepping back in time to an Italian grandmother’s kitchen where everything is done by hand, with love and care.

The first time I made ravioli, I was nervous. Would the dough be too dry? Would the filling leak out in the water? Would it be worth the effort? The answer, I found out quickly, was yes—100% yes. There’s a certain joy in folding soft pasta dough around a cheesy, herby filling and seeing it puff up just right in the pot. And the first bite? Pure comfort.

This recipe walks you through everything: how to make your own pasta dough, a classic spinach-ricotta filling, and a beautifully simple sage-butter sauce. It’s perfect for a weekend dinner when you want to slow down and really enjoy the cooking process. Ready? Let’s do this.

Ingredients – Gather Your Essentials

We’ll break this down into three parts: pasta dough, filling, and sauce.

For the Pasta Dough:

  • 2 cups all-purpose flour (plus more for dusting)
  • 3 large eggs
  • A pinch of salt
  • 1 teaspoon olive oil (optional, but helps smooth the dough)

Note: You can use a stand mixer, but kneading by hand gives the dough more character—and a bit of an arm workout!

For the Ricotta-Spinach Filling:

  • 1 cup ricotta cheese (drain if watery)
  • 1 cup cooked spinach (squeeze dry and chop finely)
  • ¼ cup grated parmesan
  • 1 garlic clove, finely minced
  • Salt and black pepper to taste
  • A pinch of nutmeg (optional, but lovely)
  • 1 egg yolk (helps bind the filling)

For the Butter Sage Sauce:

  • 4 tablespoons unsalted butter
  • 6–8 fresh sage leaves
  • Salt to taste
  • A squeeze of lemon juice (optional)
  • Grated parmesan for topping

Step-by-Step – Let’s Make Ravioli from Scratch

Step 1: Make the Pasta Dough

Start with a clean surface—your countertop or a big cutting board. Pour the flour into a mound and make a well in the center. Crack the eggs into the well, add a pinch of salt and a little olive oil.

Now, using a fork, gently start whisking the eggs, slowly pulling in the flour from the sides. Once it starts to come together into a sticky dough, ditch the fork and use your hands.

Knead the dough for 8–10 minutes until it becomes smooth and elastic. It’ll feel firm but not dry—like playdough. If it’s too sticky, add a little more flour. If it’s too dry, wet your fingers and knead again.

Wrap the dough in plastic wrap and let it rest at room temperature for 30–45 minutes. This gives the gluten time to relax, making the dough easier to roll.

Pro tip: Don’t skip the resting stage. It’s crucial for good texture.

Step 2: Make the Filling

While your dough is resting, whip up that creamy, cheesy filling.

  1. In a bowl, combine ricotta, chopped spinach, parmesan, garlic, salt, pepper, nutmeg (if using), and the egg yolk.
  2. Mix everything well until smooth and creamy. Taste and adjust salt or pepper if needed.
  3. Cover and refrigerate until ready to use. A chilled filling is easier to handle.

Step 3: Roll Out the Pasta Dough

Once the dough has rested, divide it into 2 or 4 pieces to make it easier to work with. Keep the pieces you’re not using covered with a towel.

Now, roll it out—either with a pasta machine or by hand.

If using a pasta machine:

  • Start on the widest setting and feed the dough through 2–3 times, folding it in half each time.
  • Gradually work your way down to thinner settings, until the dough is about 1–2 mm thick—you want it thin enough to see your hand through it but not so thin it tears.

If rolling by hand:

  • Use a rolling pin and plenty of elbow grease! Try to get it evenly thin and rectangular.

Tip: Dust the dough lightly with flour if it sticks, but not too much—it can dry out.

Step 4: Assemble the Ravioli

Lay one pasta sheet on a lightly floured surface. Using a small spoon or piping bag, place teaspoons of filling about 1½ inches apart in rows.

Brush a little water or egg wash around each filling mound—this helps the top sheet stick. Then gently place a second sheet of dough on top, starting from one edge and pressing around the filling to seal out air bubbles.

Use a ravioli cutter, pastry wheel, or knife to cut them into squares. Press the edges firmly with your fingers or a fork.

Place the finished ravioli on a floured tray or parchment paper. Don’t stack them—they’ll stick!

Step 5: Cook the Ravioli

Bring a large pot of salted water to a gentle boil. Drop the ravioli in (in batches if needed) and cook for 3–4 minutes, or until they float to the top and look puffed and glossy.

Don’t overcook—fresh pasta cooks fast. Once they’re floating, they’re done.

Use a slotted spoon to remove them gently. Now it’s time for the final touch: sauce.

Step 6: Make the Sage Butter Sauce

In a pan, melt butter over medium heat. Add the sage leaves and cook for 2–3 minutes until the butter is golden and the sage is crisp.

Add a pinch of salt and, if you like, a squeeze of lemon juice to balance the richness.

Add the cooked ravioli directly to the pan and gently toss to coat. The sauce clings beautifully to the pasta.

Step 7: Plate and Serve

Plate the ravioli with a generous drizzle of sage butter, a sprinkle of parmesan, maybe some cracked black pepper, and a couple more sage leaves for garnish.

Serve hot, with a glass of wine and a sigh of happiness. You did it!

Tips, Variations & Ideas

Once you’ve mastered this ravioli, the sky’s the limit. Here are a few fun twists you can try next time:

  • Pumpkin Ravioli: Replace spinach with roasted mashed pumpkin or butternut squash.
  • Mushroom Filling: Sauté chopped mushrooms with garlic and herbs, then mix with ricotta.
  • Meat Ravioli: Use finely ground beef or sausage mixed with parmesan and egg.
  • Tomato Sauce Instead of Butter: A light homemade marinara also pairs wonderfully.

Storage & Make-Ahead Tips

  • To make ahead: Assemble the ravioli and store in the fridge (single layer, floured tray) for up to 24 hours.
  • To freeze: Freeze them raw on a tray, then transfer to a bag. Boil straight from frozen—just add 1–2 minutes extra cook time.

Final Thoughts

Making ravioli from scratch isn’t just about the meal—it’s about the process. The quiet rhythm of kneading, the joy of crafting each little pocket, the magic of watching them puff up in boiling water… it’s all part of the experience.

When you take that first bite—cheesy, tender, buttery, herby—you’ll know it was worth it. It’s food that nourishes not just the body, but the spirit too. It feels handmade, thoughtful, and full of love.

So go ahead, make a mess in the kitchen. Laugh when your ravioli aren’t perfectly shaped. And most importantly, savor every step. Because that’s the real beauty of homemade ravioli—it’s not just a dish, it’s a little work of heart.