Ravioli with Cream Cheese & Sage Butter

Ravioli with Cream Cheese & Sage Butter
© Shutterstock, Eisenhut & Mayer

Ravioli with Cream Cheese & Sage Butter

These ravioli are not only a treat for the eyes, but for the palate, too. Making your own ravioli is fun, and the results are so much better than store-bought. This recipe from chef Paul Ivićs combines classic flavours of creamy cheese with sage and butter. Enjoy!

Paul Ivic

For the pasta dough

Ingredients (4 servings)
100 g plain flour, plus extra to dust
100 g durum wheat flour
2 eggs, lightly beaten
1/2 teaspoon(s) olive oil

For the filling

Ingredients (4 servings)
20 g shallots, finely chopped
150 g spinach leaves
1 tablespoon(s) vegetable stock
100 g ricotta
50 g mountain cheese, grated (such as Gruyere)
100 g mozzarella, sliced
40 g freshly grated Parmesan
2 egg yolk
2 teaspoon(s) olive oil

For the sage butter

Ingredients (4 servings)
50 g butter
1 handful fresh sage leaves
1 handful spinach leaves
1 pinch(es) salt
freshly grated Parmesan cheese, to serve
  • Sift both types of flour together into the bowl of a food processor. Gradually work in the eggs and olive oil, pulsing between additions until the mixture comes together into a dough.
  • Turn the dough out onto a lightly floured work surface and knead briefly. Wrap in cling film and chill in the fridge for an hour.
  • Meanwhile, for the filling, heat the oil in a saucepan over a medium heat and fry the shallots until lightly coloured. Add the spinach and pour in the vegetable stock. Turn up the heat and cook, stirring, until the liquid has evaporated.
  • Remove the spinach from the pan and drain in a sieve, squeezing out as much liquid as you can. Chop finely. Mix with the remaining ingredients for the filling in a bowl and season to taste.
  • To make the ravioli, divide the dough into three equal portions, flatten with your hands and run through a pasta machine at the thickest setting.
  • Fold once crosswise, turn and fold again again. Run the pasta through the pasta machine again.
  • Dust both sides of the dough with flour and run it through the pasta machine 5–6 times, reducing the thickness between the rollers each time to a 1–2mm thickness, until the dough sheet is really smooth and supple. Repeat with the other two pieces of dough.
  • Cut out circles about 5cm in diameter and spoon a little filling in the centre of each. Brush the edges with water, fold two dough discs together and press and roll the edges with your fingers, gently pressing out any air bubbles.
  • Bring a large pan of salted water to the boil. Add the ravioli and cook gently for 5–8 minutes. Drain.
  • Meanwhile, for the sage butter, heat the butter in a sauté pan until browned and nutty-smelling, remove from heat, add the sage leaves, spinach and salt and remove from heat.
  • Toss the finished ravioli briefly in the sage butter and arrange on a plate. Pour over the remaining sage butter and garnish with Parmesan and fresh sage leaves.


If you like, you can thickly slice some mushrooms, fry them in butter and serve with the ravioli, as shown here.

Paul Ivic
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