Homemade Ricotta Ravioli

Step 1

Mound flour on a clean surface. Create a well in the center and crack eggs into it.

Step 2

Beat eggs with a fork, then gradually incorporate flour from the inner walls.

Step 3

Knead until dough is smooth and elastic, adding flour if sticky, about 10 minutes.

Step 4

Wrap in plastic and rest 15 minutes at room temperature.

Step 5

Combine ricotta, spinach, Parmesan, nutmeg, and a pinch each of salt and pepper in a bowl.

Step 6

Stir until filling is uniform. Taste and adjust seasoning.

Step 7

Roll dough thin (1/16-inch) on a floured surface, or use a pasta machine.

Step 8

Cut dough into 3-inch squares. Place 1 tsp filling on each square.

Step 9

Fold each square in half to form a triangle, press edges firmly to seal.

Step 10

Bring a large pot of salted water to a boil.

Step 11

Slide ravioli into boiling water. They will sink, then float to surface in 2–3 minutes.

Step 12

Cook for 1 minute more after they float, then remove with a slotted spoon.

Step 13

Melt butter in a small skillet. Toast sage leaves until fragrant, about 1 minute.

Step 14

Place ravioli in shallow bowls. Drizzle with sage butter and finish with black pepper.