Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 2 large eggs
  • 2 large egg yolks
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 2-4 tablespoons water, as needed
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 10 ounces (280g) fresh spinach, roughly chopped
  • 15 ounces (425g) whole milk ricotta cheese, drained well
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (1 stick/113g) unsalted butter
  • 1/4 cup (loosely packed) fresh sage leaves
  • 1/4 cup reserved pasta water
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine flour and salt on a clean work surface. Create a well in the center. Add eggs, egg yolks, and olive oil to the well. Using a fork, gradually incorporate the flour into the wet ingredients, until a shaggy dough forms. Knead the dough for 8-10 minutes, until smooth and elastic. Add water, 1 tablespoon at a time, if needed. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Add spinach and cook until wilted, about 2-3 minutes. Drain well, squeezing out excess moisture. In a bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, and nutmeg. Season with salt and pepper. Transfer mixture to piping bag.
  3. Divide the pasta dough in half. Keep one half wrapped while you work with the other. Using a pasta machine or rolling pin, roll out the dough to a thin sheet (about 1/16 inch thick). Lay one sheet of pasta on a lightly floured surface. Pipe small mounds of filling (about 1 teaspoon each) onto the pasta sheet, spacing them evenly apart. Brush around the filling with water. Carefully lay the second sheet of pasta over the filling. Press down gently to seal around each mound. Use a cookie cutter or ravioli stamp to cut out the ravioli. Repeat with the remaining dough and filling.
  4. Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water, being careful not to overcrowd the pot. Cook for 3-4 minutes, or until the ravioli float to the surface and are tender.
  5. While the ravioli are cooking, melt the butter in a large skillet over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a nutty brown color and has a fragrant aroma (about 5-7 minutes). Watch carefully to avoid burning! Add the sage leaves and cook for 30 seconds, until fragrant. Stir in 1/4 cup reserved pasta water. Season with salt and pepper.
  6. Drain the ravioli and add them to the skillet with the brown butter sage sauce. Gently toss to coat. Serve immediately, garnished with extra Parmesan cheese, if desired.