Ravioli with spinach and ricotta in sage butter

Ingredients for 3 servings:

• 2 egg yolks
• 1 tbsp olive oil
• 1 egg(s)
• 250 g flour
• Salt
• 250 g leaf spinach
• 1 garlic clove(s) to taste
• 1 tbsp butter
• 150 g Parmesan
• 200 g ricotta
• 1 egg yolk
• salt and pepper
• nutmeg
• 3 tbsp butter
• 1 handful of sage leaves, picked

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 55 minutes

For the dough, knead all the ingredients well, wrap the dough in cling film, and refrigerate for 1 hour. Wash the spinach leaves and heat them briefly in a little water until they wilt. Then squeeze them well, chop them finely, and sauté them briefly with the butter and garlic. Add the Parmesan, ricotta, and egg yolk, mix again, and season with salt, pepper, and nutmeg. Roll out the dough thinly and cut out 8cm circles using a glass. You should make 16 circles. Place a teaspoon of the filling on each circle, not quite in the center, so that you can fold the other half of the dough over it. Press the edges together firmly to prevent any oozing out during cooking. Cook the ravioli in lightly boiling salted water with a dash of olive oil for about 8 minutes. Drain well and serve on plates. Melt the butter in a pan, briefly toast the sage leaves, and then sprinkle them over the ravioli with the butter.