Classic Italian ravioli made with thin egg pasta filled with spinach and curd cheese, then served with sage butter. The soft pasta and creamy filling make this an elegant Italian dish.
Knead the flour, eggs, olive oil and salt until the dough is smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes; this makes it easier to roll thinly.
Finely chop the boiled spinach after squeezing out its liquid thoroughly. Mix it with the curd cheese, Parmesan, nutmeg and salt until smooth.
Roll the dough into two thin sheets. Place small mounds of filling at intervals on one sheet. Brush water between the mounds and lay the second sheet on top. Press around each mound to seal and remove the air, then cut into squares or circles.
Bring salted water to a boil in a large pot. Add the ravioli and simmer gently until they rise to the surface and the pasta turns translucent. Lift them out with a slotted spoon.
Melt the butter in a pan and add the sage leaves. Cook over low heat until the butter turns golden brown. Toss the drained ravioli gently in the sauce and serve sprinkled with Parmesan.
Important: Press the edges of the ravioli firmly to seal them and remove any air; otherwise, they may open while boiling. Contains gluten, dairy and egg. Freeze uncooked ravioli on a floured tray, then store them in the freezer. Cook them straight from frozen in boiling water.
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