Ravioli is an Italian comfort food that is appreciated and loved across the globe. No matter how easy and simple this dish looks, it does need proper precision and technique to make it to achieve the right taste and texture. So if you have tasted Ravioli and loved it, tried at home and failed, we have some good news for you at our Chef’s Corner.
Chef’s Corner is unstumbled’s cozy culinary corner, where notable chefs share heartfelt recipes for you to make at home. In this article, we have Chef Chetan Gowda, serving as Sous Chef at Shangri-La Bengaluru, teaching us how to make creamy Spinach Ricotta Ravioli with Sage Butter Sauce easily at home.
Savoury Spinach Ricotta Ravioli With Sage Butter Sauce
About Chef Chetan Gowda and Shangri-La Bengaluru
Shangri-La Bengaluru is a well-known 5-star luxury hotel located on Palace Road. It is widely known as the city’s tallest hotel with 397 rooms and 22 floors. The luxury hotel offers a renowned spa experience, high-end dining, and extensive event spaces.
Currently serving as Sous Chef at Shangri-La Bengaluru, Chef Chetan Gowda leads Caprese, the hotel’s signature Italian dining destination. Known for his refined approach to seasonal ingredients and contemporary techniques, he has played a key role in earning various awards for the space. This includes recognition for Best Premium Italian Restaurant in Bengaluru 2025.
He has worked with renowned brands such as The Oberoi Hotels & Resorts and Emporio Armani Caffè in the past and hence brings a blend of global expertise, innovation, and precision to every plate. His culinary journey is further enriched by collaborations with Michelin-starred and celebrity chefs. All of these collectively reflect the chef’s commitment to excellence and evolving gastronomy.
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Spinach Ricotta Ravioli With Sage Butter Sauce Recipe By Chef Chetan Gowda
Ingredients
The ravioli dough
- 500 gm Farina 00 flour (Casillo brand)
- 5 ml Extra virgin olive oil
- 11 egg yolk (A grade)
- 2 whole eggs (A grade)
- Salt to taste
Ravioli stuffing (Serves 2)
- 50 gms Baby spinach
- 10 gms homemade Ricotta
- 2 gms Nutmeg
- 20 gms parmesan
- 5 ml Extra virgin olive oil
- 5 gms confit garlic
- Black pepper and salt as per taste
Sage butter sauce (Serves 2)
- 20 gms cultured unsalted butter
- 5 gms fresh sage
- 50 ml vegetable stock
- 5 gms flat parsley
- 10 gms sundried tomato
Garnish
Parmesan shaving
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How To Make
For the Ravioli Dough
- Place the Farina 00 flour on a clean work surface and create a well in the center. Add egg yolks, whole eggs, olive oil, and a pinch of salt into the well.
- Using a fork, gently whisk the eggs, gradually pulling in flour from the edges. Once it thickens, switch to hand mixing and bring it into a rough dough. Knead firmly for 8–10 minutes until smooth, elastic, and slightly firm. If sticky, dust lightly with flour; if dry, add a few drops of water.
- Wrap in cling film and rest for at least 30 minutes at room temperature. This relaxes gluten and makes rolling easier.
For the Ravioli Filling
- Blanch baby spinach briefly in salted boiling water. Shock in ice water, squeeze out excess moisture, and finely chop.
- Mix filling in a bowl, combine spinach, ricotta, grated parmesan, confit garlic, and olive oil. Add nutmeg, salt, and black pepper.
- Mix until smooth but not overly loose.
Shaping the Ravioli
- Divide the rested dough into portions. Roll through a pasta machine or by hand to a thin sheet (around 1–1.5 mm).
- Place small portions of filling evenly spaced on one sheet. Lightly brush edges with water.
- Place another sheet on top and press around filling to remove air pockets. Cut into ravioli using a cutter or knife. Dust lightly with flour and keep covered until cooking.
For Sage Butter Sauce
- Melt butter on low heat until it starts to foam lightly. Add fresh sage and let it crisp gently without burning.
- Add vegetable stock and reduce slightly to emulsify. Add chopped sundried tomatoes.
- Season lightly with salt and pepper. Stir in chopped parsley at the end for freshness.
Cooking & Plating
- Boil in salted water for 2–3 minutes or until they float and are tender.
- Transfer directly into the sage butter sauce. Toss gently to coat without breaking the pasta.
- Arrange neatly on a warm plate. Spoon extra sauce over.
- Finish with parmesan shavings and a touch of black pepper.
Serve and Enjoy!
Make sure you try this amazing Italian-inspired dish and share your reviews with us.
