Mound the flour on your work surface, create a well in the center, and add the eggs. Mix with a fork, gradually drawing in the flour from the sides, then knead by hand until a dough forms.
2
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
3
Heat olive oil in a pan, add the spinach, and cook over high heat for about a minute. Cover and reduce heat, then simmer for 5–6 minutes until wilted.
4
Drain the spinach thoroughly, squeezing out excess water, then chop finely. Transfer to a bowl, add a pinch of salt, grated cheese, ricotta, black pepper, and nutmeg, then mix well with a fork.
5
Cut a piece of dough, dust with semolina, and feed it through a pasta roller, gradually reducing the thickness setting with each pass until you achieve a very thin sheet. Add more semolina as needed to prevent sticking.
6
Even out the edges of the dough sheet and divide it into two portions. Transfer the filling into a piping bag (or use a teaspoon if unavailable) and pipe dots onto the first sheet. Lightly brush the dough with water and cover with the second sheet.
7
Carefully press out all air bubbles with your fingers, making sure to maintain a 4.5 cm border around each ravioli. Cut the ravioli into individual pieces using a knife or fluted wheel.
8
Melt butter in a pan and add sage. Bring salted water to a boil and cook the ravioli for 1–2 minutes until they float and cook through.
9
Drain the ravioli gently. Add a ladle of pasta water to the butter and sage pan to create an emulsion. Gently swirl the pan to coat the ravioli without breaking them, then plate and serve.
PrimedTableBETA
