Ravioli with ricotta filling

Ingredients for 4 servings:

• 400 g wheat flour
• 2 eggs
• 300 g spinach
• 30 g butter
• 300 g ricotta
• 2 egg yolks
• Salt
• Nutmeg, freshly grated
• 40 g Parmesan, freshly grated
• 100 g butter
• Sage, fresh
• 40 g Parmesan, freshly grated

Instructions

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

For the dough, place the flour on a wooden board and make a well in the center. Add the eggs and a little water, then quickly knead the ingredients into a smooth dough by hand. Wrap in a damp cloth and let rest for 20 minutes. Meanwhile, for the filling, wash the spinach, place it in a saucepan while still dripping wet, and bring to a boil until it collapses. Drain and chop finely. Sauté the spinach in the butter and let cool. Mix the ricotta, egg yolks, and spinach and season with salt and nutmeg. Add the Parmesan cheese. Roll out the dough thinly using a pasta machine or by hand. Place nut-sized balls of filling on half of the dough, 4 cm apart. Place the second half of the dough on top, pressing down in the spaces. Cut out small squares with a pastry wheel. Bring plenty of salted water to a boil, then cook the ravioli in batches for 5-7 minutes. Heat the butter in a pan and fry the sage leaves in it. Spread over the ravioli and sprinkle with Parmesan.