Start with preparing the fresh pasta. Take a large bowl and pour the flour, the beaten eggs and oil. Mix the ingredients well, kneading with your hands until you obtain a homogeneous mixture. Transfer to a floured work surface: continue working the dough until you obtain a compact and elastic consistency. Form a ball with the dough and cover it with plastic wrap. Put it to rest for at least 30 minutes in a cool place.

While the fresh pasta rests, dedicate yourself to the filling of the ravioli. Take a non-stick pan and pour the well-rinsed spinach. Cook them over low heat with a lid. The spinaches will have to cook until they are very soft: at this point you can drain them.

Take another bowl: pour ricotta and grated cheese. Flavor with nutmeg and add the spinach: mix the ingredients well.

Take back the dough of fresh pasta and remove the plastic wrap. Divide the dough in two parts, flour it, roll out the dough with a rolling pin or with the pasta machine. Roll out the second part as well. Create small piles of stuffing and place them on the pasta about 3 cm away from each other. Brush the edges of the sheet with a little water: this will allow the other pasta sheet to adhere. Lay the other sheet, making the edges fit and adhere, then take a notched cutter wheel and cut 24 ravioli 1,5x1,5 inches.

As you create the ravioli arrange them on a floured tray and spaced apart so that they do not stick. Now bring a pan to the boil with salted water and pour the ravioli, they must cook for about 3 minutes.

In another pan, melt the butter over low heat. Chop the sage leaves in the pan and mix the ingredients. The ravioli that emerge on the surface are ready: transfer them with a ladle directly into the pan with the seasoning to flavor them a few moments. If necessary, add a ladle of hot water so that the sauce does not dry out too much and finish cooking.

Finally, serve your ricotta and spinach ravioli with butter and sage!