Spinach Ravioli with Sage Butter

For the dough: Knead the flour, eggs and oil with 1 teaspoon of salt into a smooth dough. Add a little water or flour if necessary. Shape the dough into a ball, cover and let rest for about 30 minutes.

For the filling: Rinse the spinach and blanch in salted water. Squeeze dry and and chop coarsely. Peel the shallot and garlic. Chop finely and fry in hot butter. Let cool slightly. Puree the spinach, oil and egg yolk in a blender. Mix with the well-drained ricotta and parmesan in a bowl. Season with salt, pepper and nutmeg.

Knead the dough again and roll out using the back of a thick knife or a pasta machine on a lightly floured surface. Use half the batter at intervals of 5-6 cm (approximately 1-2 inches) each with 1-2 tablespoons of filling. Cover with the remaining dough. Cut the dough around the filling with a pastry cutter to form square dumplings. Simmer the dumplings (ravioli) in salted water for 4-5 minutes.

Rinse the sage, shake dry and pluck off the leaves. Melt the butter with the lemon juice in a hot pan. Sauté the sage briefly. Add the drained ravioli.