Spinach Ravioli

For the dough, pour the flour onto a work surface and make a well in the center. Add eggs, egg yolks, oil, and salt, mix with a fork and knead with hands until smooth. Wrap in plastic and chill for 1 hour.

For the filling, rinse and trim the spinach and blanch for about 2 minutes in boiling salted water. Drain, rinse in cold water, squeeze out excess, and chop finely with a knife. Mix in the ricotta, Parmesan, breadcrumbs, and egg and season with salt, pepper and nutmeg.

Divide the dough into 2 portions and roll out thinly on a floured surface. Cut out 6 cm (approximately 2 inch) circles, using all of the dough. Place 2 teaspoons of filling in the center of each circle. Brush the edges of the pasta with water, and fold into semicircles, sealing the edges firmly with a fork.

Cook the ravioli in boiling salted water for about 4-5 minutes. Remove with a slotted spoon and drain well.

For the finishing sauce, peel garlic and chop finely.

Melt the butter in a frying pan, sauté the garlic, then coat the sage leaves with the garlic and butter.