Classic Italian ravioli, where thin egg-based dough is filled with spinach and curd cheese, boiled and served with a buttery sage sauce. With its soft dough and creamy filling, it is one of Italy's most elegant pasta types.
Knead the flour, eggs, olive oil, and salt until you get a smooth, elastic dough. Wrap in plastic wrap and let rest for 30 minutes; this resting allows the dough to be rolled out thin.
Finely chop the spinach after boiling it and squeezing out the water thoroughly. Mix with curd cheese, parmesan, nutmeg, and salt to get a smooth filling.
Roll the dough out into two thin sheets. Place small mounds of filling at intervals on one sheet, brush water between them, and cover with the second sheet. Press around the filling to remove the air, then cut into squares or rounds.
Bring salted water to a boil in a wide pot. Add the ravioli and simmer gently until they rise to the surface and the dough turns translucent, then remove with a slotted spoon.
Melt the butter in a pan and add the sage leaves, frying over low heat until the butter turns a hazelnut color. Toss the drained ravioli lightly in the sauce in the pan and serve sprinkled with parmesan.
Important: If you don't press the ravioli edges firmly and release the air before sealing, they'll open while boiling. Contains gluten, dairy, and egg. You can freeze unboiled ravioli on a floured tray and store them in the freezer, then cook them straight from frozen in boiling water.
Squeezing the spinach in the filling thoroughly dry keeps the filling from becoming watery and softening the dough. Lightly browning the butter with sage until it takes on a nutty color adds deep aroma to the sauce.
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