Spinach and Ricotta Ravioli

Instructions

1. Prepare the pasta dough
   On a clean work surface, create a mound with the flour and form a well in the center. Crack the eggs into the well, add salt and olive oil. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes at room temperature.
2. Make the filling
   In a large pan, wilt the spinach over medium heat until completely soft, about 3-4 minutes. Remove from heat, let cool, then squeeze out all excess moisture. Chop finely. In a bowl, combine the spinach, ricotta, Parmesan, nutmeg, garlic, salt, and pepper. Mix well and refrigerate until ready to use.
3. Roll the pasta
   Divide the dough into four pieces. Working with one piece at a time (keep others covered), flatten it with your palm and roll through a pasta machine, starting at the widest setting. Fold the dough in thirds and pass through again. Continue passing through, gradually reducing the settings until you reach the second-to-last thickness setting. You should have a thin, almost translucent sheet.
4. Form the ravioli
   Place teaspoons of filling along the pasta sheet, about 1.5 inches apart. Brush water around each mound of filling, then fold the sheet over or place another pasta sheet on top. Press around each mound to seal, ensuring no air is trapped inside. Cut into squares with a ravioli cutter or knife. Transfer to a lightly floured surface and cover with a clean towel.
5. Cook the ravioli
   Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 2-3 minutes until they float to the surface. Carefully remove with a slotted spoon and transfer to a warm plate.
6. Prepare the sauce
   While the ravioli cooks, melt the butter in a large skillet over medium heat until it starts to foam. Add the sage leaves and cook until the butter turns a light golden brown and develops a nutty aroma, about 3-4 minutes. Remove from heat immediately to prevent burning.
7. Serve
   Arrange the ravioli on warm plates, drizzle with the sage butter sauce, and garnish with additional grated Parmesan cheese if desired. Serve immediately while hot.