Instructions

Prepare the Pasta Dough

In a large bowl, combine the flour, eggs, and olive oil.

Knead until you obtain a smooth and homogeneous dough.

Transfer to a floured surface and continue kneading until elastic.

Form into a ball, wrap in plastic wrap, and let rest for at least 30 minutes.

Prepare the Filling

Cook the spinach in a pan over low heat until soft, then drain well.

In a bowl, mix ricotta, grated Parmesan, nutmeg, salt, and pepper.

Add the spinach and mix until well combined.

Shape the Ravioli

Roll out the dough into thin sheets.

Place small portions of filling spaced about 3 cm apart.

Brush edges with water, cover with another sheet, and seal well.

Cut into ravioli using a cutter.

Cook the Ravioli

Cook in boiling salted water for about 3 minutes, until they float to the surface.

Prepare the Sauce & Serve

Melt the butter in a pan and add the sage leaves.

Transfer the cooked ravioli directly into the pan and toss gently.

Add a little cooking water if needed to keep the sauce smooth.

Serve immediately and enjoy your ricotta and spinach ravioli!