Ravioli ricotta e spinaci a quattro mani

Prepare the pasta dough by mixing 5 eggs, 500 g of flour, a pinch of salt, and a drizzle of oil until smooth.

Roll out the pasta dough and cut it into sheets.

For the filling, combine 500 g of boiled spinach (squeezed and chopped), 750 g of ricotta, 2 eggs, 600 g of parmesan, 2 pinches of salt, a bit of pepper (if desired), and 1 scant teaspoon of nutmeg (macis).

Place spoonfuls of the filling on the pasta sheets and fold to create ravioli.

Cook the ravioli in boiling water until they float to the top.

In a pan, melt butter with oil and sage to create a sauce.

Serve the ravioli with the sage butter sauce and additional parmesan if desired.

Spice Level: