Spinach and Ricotta Ravioli

Instructions

1. On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well, add olive oil and salt.
2. Using a fork, gradually mix the flour into the eggs until a dough begins to form. Knead the dough for about 8-10 minutes until smooth and elastic.
3. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
4. Meanwhile, cook the spinach in a large pan over medium heat until wilted. Drain and squeeze out excess moisture, then chop finely.
5. In a bowl, combine the chopped spinach, ricotta, Parmesan, nutmeg, salt, and pepper. Mix until well combined.
6. Divide the dough into four pieces. Roll out each piece into a thin sheet using a pasta machine or rolling pin.
7. Place small mounds of filling (about 1 teaspoon each) onto one sheet of pasta, spacing them about 2 inches apart. Brush water around the filling to help seal.
8. Place another sheet of pasta over the filling, pressing around the mounds to eliminate air and seal the edges. Cut into individual ravioli using a knife or ravioli cutter.
9. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, until they float to the surface.
10. In a separate pan, melt the butter over medium heat and add the sage leaves. Cook until the butter is golden brown and the sage is crispy. Serve the ravioli with the sage butter drizzled on top.