Ricotta and Spinach Ravioli

Steps

1. 1
   Heap the flour on a board, make a well, crack in the eggs and work them in with a fork, then knead for 8–10 minutes until smooth and silky. Wrap and rest for 30 minutes.
2. 2
   Wilt the spinach in a dry pan with a pinch of salt, cool it, squeeze out every drop of water and chop finely — wet spinach makes ravioli burst.
3. 3
   Mix the spinach with the ricotta, 60 g of the cheese, the nutmeg, salt and pepper.
4. 4
   Roll the dough a quarter at a time with a pasta machine or a long rolling pin into sheets thin enough to see your hand through.
5. 5
   Place teaspoons of filling 4 cm apart along one sheet, lay a second sheet on top and press firmly around each mound to seal it and push out the air.
6. 6
   Cut into squares with a knife or a fluted wheel and lay them on a floured tray.
7. 7
   Cook in a large pan of gently boiling salted water for 3–4 minutes, until they float and the edges are tender.
8. 8
   Meanwhile melt the butter with the sage over medium heat until it foams, smells nutty and the sage crisps.
9. 9
   Lift the ravioli with a slotted spoon into the butter, add a spoonful of the cooking water, swirl, and serve with the remaining cheese.