- For the filling
- 300 grams Spinach
- 200 grams Ricotta cheese
- freshly ground peppers
- 60 grams Parmesan
- 2 tablespoons breadcrumbs
- 1 egg
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.
Arrange the ravioli on warmed plates and top with the sage butter.