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Meatless Monday: Sage Butter and Spinach Ravioli

Happy Monday!

Today’s recipe contains spinach, a highly nutritious food packed with iron, antioxidants and Vitamins A and B! Here is a delicious way to serve spinach that is perfect for family dinners as well as fancy dinner parties. As if it doesn’t get better, just half a cup of cooked spinach will give you three times as much nutrition as one cup of raw spinach! That’s because cooking process helps to break down all the nutrients in raw spinach which the body cannot by itself.

Recipe and photo posted by La Tartine Gourmande.

Sage Butter and Spinach Ravioli



For the dough:

  • 350 g flour
  • 3 eggs
  • Water
  • 1 pinch of salt

For the Spinach filling:

  • 450 g fresh spinach
  • 200 g fresh ricotta
  • 80 g freshly thinly grated parmesan cheese
  • Pepper
  • Nutmeg

For the Sage Butter Sauce:

  • Fresh sage leaves
  • Butter


  1. Start by putting the flour in a bowl. Make a hole in the middle and add the salt and the eggs, one after the other. Add enough water and work the dough until you get a very elastic dough. If you use a food processor, the dough needs to detach from the bowl. Cover and let rest until ready to use.
  2. Wash the spinach and then cook it in salted boiling water for a few minutes (5 is enough), then drain well, squeeze the water out and chop it.
  3. Mix together the egg with the ricotta cheese and the grated parmesan. Season with salt and pepper and add the nutmeg.
  4. Mix with the spinach.
  5. Roll your dough thinly.
  6. Place one dough sheet on a floured surface and place small amounts of filling, separated by 2 inches from one another.
  7. Place another dough sheet on top and with a little ravioli cutter, seal your ravioli.
  8. Boil some water in a large pot and cook your ravioli al dente.
  9. To make the sage butter, simply melt the butter in a pot and add the chopped sage (as much as you like).
  10. Cook on low heat, so that the sage infuses the butter.
  11. And serve! You also have the option of serving with arugula salad and thin slices of parmesan.

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