Ravioli ai Spinaci

Instructions

1. In a large bowl, mix flour and salt. Make a well in the center and add eggs. Gradually mix to form a dough.
2. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
3. Cook spinach in boiling water for 2 minutes, drain, and squeeze out excess water. Chop finely.
4. In a bowl, combine chopped spinach, ricotta, parmesan, nutmeg, salt, and pepper to make the filling.
5. Divide dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.
6. Place small mounds of filling on one sheet of pasta, cover with another sheet, and press around filling to seal. Cut into ravioli shapes.
7. Bring a large pot of salted water to a boil. Cook ravioli for 3-4 minutes until they float to the top.
8. In a pan, melt butter and add sage leaves. Cook until butter is golden brown.
9. Drain ravioli and add to the butter and sage sauce. Toss gently to coat.
10. Serve immediately, garnished with extra parmesan if desired.