Homemade Ricotta Ravioli

Step 1

Mound flour on a clean surface and create a well in the center. Crack eggs into the well and add salt and olive oil.

Step 2

Using a fork, beat the eggs gently and begin incorporating flour from the inner walls until a shaggy dough forms.

Step 3

Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes at room temperature.

Step 4

In a bowl, combine ricotta, Parmesan, spinach, egg, nutmeg, salt, and pepper. Mix until well blended and set aside.

Step 5

Divide dough into 4 portions. Working with one portion at a time, roll out on a floured surface to a thin sheet.

Step 6

Using a 2-inch round cutter or spoon, place small mounds of filling on the dough, spacing 2 inches apart.

Step 7

Brush the dough between mounds with water, then fold the sheet in half and press around each mound to seal.

Step 8

Cut out individual ravioli squares with a fluted pastry wheel or knife. Place on a lightly floured tray.

Step 9

Bring a large pot of salted water to a boil. Working in batches, gently drop ravioli into boiling water.

Step 10

Cook for 3-4 minutes until ravioli float to the surface and cook an additional 1 minute. Remove with a slotted spoon.

Step 11

Melt butter in a skillet over medium heat. Add sage leaves and cook until fragrant, about 1 minute.

Step 12

Toss ravioli gently in the sage butter. Divide among serving bowls, top with Parmesan, and serve immediately.