There’s something truly magical about a creamy, comforting bowl of Tuscan Ravioli that just wraps you in a warm hug, isn’t there? This dish, with its tender pasta pockets brimming with ricotta and spinach, bathed in a rich sage butter sauce and sprinkled with crispy prosciutto, feels like a special occasion but is so delightfully simple to put together. It’s the kind of meal that makes a weeknight feel like a cozy Sunday dinner, a testament to how humble ingredients can create extraordinary flavors.

I remember watching my mom stir big pots of soup, the steam fogging up the kitchen windows, and that feeling of anticipation as dinner simmered. Those childhood memories taught me that the best meals are made with love and a little bit of patience. This Tuscan Ravioli recipe carries that same spirit, honoring tradition while leaving plenty of room for creative touches.

This recipe is a true gift for busy families, offering a hearty and comforting meal with minimal kitchen stress. My practical tip for this dish? Don’t be shy with the fresh sage; it really makes the butter sauce sing!

What You Need to Make This Recipe

This delightful Tuscan Ravioli relies on fresh eggs and flour for tender pasta, creamy ricotta and spinach for filling, and butter, sage, and crispy prosciutto for a special sauce. Find full details in the recipe card below!

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How to Make Tuscan Ravioli

Bringing this incredible Tuscan Ravioli to life is a journey of simple steps. You’ll start by preparing the fresh pasta dough, then mix up the creamy ricotta and spinach filling. Once the ravioli are assembled and waiting, crisp up your prosciutto and create that aromatic sage butter sauce. Finally, cook the delicate pasta parcels and toss everything together for a truly heartwarming meal.

A close-up of creamy Tuscan Ravioli with spinach and sun-dried tomatoes in a black skillet, ready to serve.

Tuscan Ravioli with Sage Butter and Crispy Prosciutto

Experience the heart of Tuscany with this homemade ravioli recipe. Fresh pasta pockets are generously filled with a creamy ricotta and spinach blend, then tossed in a fragrant brown butter sauce with crispy sage and salty prosciutto.

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Prep Time 1

Cook Time 20

Total Time 1 20

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 680

Ingredients Equipment Method Notes

Ingredients

For the Ravioli Dough

2 cups All-purpose flour plus more for dusting
3 large Eggs room temperature
1 tbsp Olive oil
1/2 tsp Salt

For the Ricotta & Spinach Filling

15 oz Whole milk ricotta cheese well-drained
10 oz Fresh spinach cooked, squeezed very dry, and finely chopped
1/2 cup Parmesan cheese freshly grated
1/4 tsp Freshly grated nutmeg
1/2 tsp Salt
1/4 tsp Black pepper freshly ground

For the Sage Butter Sauce & Garnish

4 tbsp Unsalted butter
12-15 leaves Fresh sage
2 cloves Garlic thinly sliced
4 slices Prosciutto thinly sliced, roughly chopped
1/4 cup Parmesan cheese freshly grated, for serving
1/4 cup Ravioli cooking water reserved
to taste Salt and black pepper

Equipment

Large Mixing Bowl
Pasta machine (or rolling pin)
Large Pot
Large Skillet
Colander
Ravioli stamp or pastry wheel (optional)

Method

Prepare the Ravioli Dough

On a clean work surface or in a large bowl, mound the flour. Make a well in the center of the flour and crack the eggs into it. Add the olive oil and salt to the eggs.
Using a fork, gently whisk the eggs, olive oil, and salt, gradually incorporating flour from the inner edge of the well. Continue until a shaggy dough forms.
Knead the dough for 8-10 minutes until it is smooth, elastic, and no longer sticky. If it's too sticky, add a tiny bit more flour; if too dry, add a few drops of water. Form into a ball, wrap tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes (up to an hour).

Prepare the Ricotta & Spinach Filling

While the dough rests, prepare the filling. In a medium bowl, combine the well-drained ricotta cheese, finely chopped cooked spinach, grated Parmesan cheese, nutmeg, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed and the mixture is well seasoned. Taste and adjust seasoning if needed.

Assemble the Ravioli

Divide the pasta dough into 4 equal portions. Working with one portion at a time (keep the others covered), flatten it slightly with your hand or a rolling pin.
If using a pasta machine: Run the dough through the widest setting. Fold the dough in thirds and run it through again. Repeat this folding and rolling process 2-3 times until the dough is smooth and rectangular. Then, progressively pass the dough through narrower settings until it is thin enough for ravioli (usually setting 6 or 7 on most machines, where 1 is widest). The sheet should be thin enough to see your hand through it slightly.
If rolling by hand: On a lightly floured surface, roll the dough as thinly as possible using a rolling pin, forming a long, rectangular sheet.
Lay the pasta sheet on a lightly floured surface. Place small dollops (about 1 teaspoon) of the filling about 1 inch apart down one half of the pasta sheet, leaving a border around the edges.
Lightly brush the exposed pasta around the filling with a little water. Carefully fold the other half of the pasta sheet over the filling, aligning the edges.
Gently press around each dollop of filling to seal the two pasta sheets together, pushing out any air pockets. Use a ravioli stamp, pastry wheel, or knife to cut individual ravioli. If using a stamp, cut around each mound. If using a wheel or knife, cut into squares. Ensure edges are well-sealed. Repeat with remaining dough and filling.
Place the finished ravioli on a lightly floured baking sheet in a single layer to prevent sticking. You can cook immediately or cover and refrigerate for up to 1-2 hours, or freeze for later (see notes).

Prepare the Sage Butter Sauce & Crispy Prosciutto

In a large skillet, add the chopped prosciutto over medium heat. Cook until crispy, about 5-7 minutes. Remove the crispy prosciutto with a slotted spoon and set aside on a paper towel-lined plate. Leave the rendered fat in the skillet.
Reduce heat to medium-low. Add the butter to the skillet with the prosciutto fat. Let it melt and begin to brown, swirling occasionally. Once it turns a nutty golden brown (be careful not to burn it), add the fresh sage leaves and sliced garlic. Cook for 2-3 minutes until the sage is crispy and the garlic is fragrant. Remove from heat.

Cook the Ravioli and Finish the Dish

Bring a large pot of heavily salted water to a rolling boil. Carefully add the ravioli in batches, ensuring not to overcrowd the pot. Cook for 3-4 minutes, or until the ravioli float to the surface and the pasta is al dente. Reserve about 1/4 cup of the pasta cooking water before draining.
Using a slotted spoon, transfer the cooked ravioli directly into the skillet with the sage butter sauce. Add the reserved pasta cooking water and gently toss to coat the ravioli. The cooking water will help emulsify the sauce and create a silky texture.
Serve immediately, garnished with the crispy prosciutto and a generous sprinkle of freshly grated Parmesan cheese. A crack of black pepper is also a nice touch.

Notes

For freezing ravioli: Place the freshly made ravioli on a floured baking sheet without touching. Freeze until solid (about 1-2 hours), then transfer to an airtight freezer bag. Cook from frozen in boiling salted water, adding 1-2 minutes to the cooking time. For an extra touch of flavor, you can lightly sauté the cooked ravioli in the sage butter for 1 minute before serving to get a slightly crispy exterior.

Pro Tips for Making This Tuscan Ravioli

Making fresh pasta is rewarding! For the best Tuscan Ravioli, ensure your dough is well-rested; it rolls out much easier.

My Secret Trick: Cook prosciutto first for the sage butter. Its rendered fat adds incredible depth, making the sauce irresistible for your Tuscan Ravioli.
Freshness Matters: Quality ricotta and Parmesan elevate the filling with a brighter, creamier taste.
Don’t Overcrowd the Pot: Cook fresh ravioli in batches. Overcrowding causes sticky, uneven pasta. Each Tuscan Ravioli parcel deserves perfect cooking.

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Fun Variations for Tuscan Ravioli

Making this Tuscan Ravioli your own is fun! Honor tradition, but don’t shy from creativity.

Add Some Greens: Stir finely chopped kale or Swiss chard into your ricotta filling for an earthy note and more veggies.
Hearty Twist: For a robust meal, add shredded cooked chicken or seasoned ground turkey to the sauce, similar to our ground turkey pasta at https://everydayairfryerrecipe.com/ground-turkey-pasta/.
Spice it Up: A pinch of red pepper flakes in the sage butter sauce adds a subtle kick.
Mushroom Magic: Sautéed wild mushrooms, folded into the sauce or filling, add wonderful umami depth.

What to Serve With Tuscan Ravioli

Serving this beautiful Tuscan Ravioli, I aim for complementary sides.

Simple Green Salad: A crisp green salad with light vinaigrette cuts through the pasta’s creaminess beautifully.
Crusty Bread: Essential for soaking up every drop of that incredible sage butter sauce!
Roasted Veggies: Roasted asparagus or broccoli pasta, like those found at https://everydayairfryerrecipe.com/broccoli-pasta/, add a vibrant green and crunch. My tip? Keep sides light; the ravioli is the star!

How to Store Tuscan Ravioli

Leftover Tuscan Ravioli is a treat! Store cooled leftovers in an airtight container in the fridge for 3-4 days. To reheat, gently warm on the stovetop with a splash of broth or butter to revive the sauce and keep ravioli tender. Avoid high-power microwaving. My tip: Glass containers preserve those wonderful flavors best for reheating.

Nutritional Benefits

This delightful Tuscan Ravioli offers protein from ricotta and eggs, plus vitamins and fiber from fresh spinach. It’s a satisfying, balanced meal, perfect for nourishing your family, Layla style!

FAQs

Can I use store-bought ravioli for this recipe?

Absolutely! While homemade Tuscan Ravioli is special, quality store-bought fresh ravioli saves time and still makes a fantastic meal. Just follow package directions for cooking.

Can I make the ravioli dough ahead of time?

Yes! Prepare the dough, wrap it tightly, and refrigerate for up to 24 hours. Let it reach room temperature for about 30 minutes before rolling for your Tuscan Ravioli.

What if I don’t have fresh sage?

Dried sage can substitute, but use less (1 tsp dried per tbsp fresh). Fresh sage truly makes this Tuscan Ravioli shine, offering an authentic, fragrant flavor.

Can I freeze the assembled ravioli?

Yes! Freeze assembled ravioli on a parchment-lined sheet until solid. Transfer to an airtight container. Cook from frozen, adding a few extra minutes. Great for quick Tuscan Ravioli meals!

Conclusion

This Tuscan Ravioli is more than a meal; it’s a cozy tradition for your dinner table. With creamy filling, fragrant sage butter, and crispy prosciutto, it perfectly embodies simple, hearty, and delicious cooking. I hope it brings your family warmth and joy, proving satisfying meals are stress-free and full of love. For more inspiration, explore our Marry Me Chicken Pasta at https://everydayairfryerrecipe.com/marry-me-chicken-pasta/, or for similar flavors, try our Tuscan Chicken Pasta at https://everydayairfryerrecipe.com/tuscan-chicken-pasta/.

Tuscan Ravioli