Ricotta and Spinach Ravioli with Sage Butter

Steps

1. 1

   Make a dough with the flour and 3 eggs. Knead until smooth, wrap, and let it rest for 30 minutes.

2. 2

   Wilt the spinach in a dry skillet or with steam, squeeze it very well, then chop finely.

3. 3

   Mix the ricotta, spinach, Parmesan, nutmeg, salt, and pepper together.

4. 4

   Roll the dough thinly. Place small mounds of filling on one sheet, brush around them with the remaining beaten egg, then cover with a second sheet. Press out the air and cut the ravioli.

5. 5

   Cook the ravioli for 2 to 3 minutes in a large pot of gently boiling salted water, until they float and turn tender.

6. 6

   Meanwhile, melt the butter with the sage until lightly nutty and fragrant. Spoon it over the ravioli and serve at once.