Ricotta and Spinach Ravioli

Serves: 6

For the Pasta:

• 450g of flour, and extra for kneading
• 4 eggs
• A pinch of salt
• 4 tablespoons of white wine (optional)

On a work surface (preferably wooden), build the flour into a mound and make a well in its centre. Break the eggs into the well and then add the salt and wine (optional).
With a fork, lightly beat the eggs; then in a circular motion, gradually mix the flour from the sides of the well until combined.
With the heel of your hand knead the dough, pushing it down and away and turning it repeatedly using a dough scraper if it sticks. Continue this for at least 15- 20 minutes until the dough is smooth and elastic. If it sticks to the surface or seems too soft, sprinkle it with a little flour. Gather the dough into a ball.
Dust the work surface with some flour and flatten the kneaded dough with your hand. With a rolling pin dusted with flour roll out the dough for the desired thickness. You should have 2 lengths of dough, one to form the top portion and one to form the bottom part of the ravioli.
For those using a pasta machine:
Roll the dough through the pasta machine until it is very thin (about 0.5mm thick) and cut into 5 cm wide strips.

For the Filling:

• 300g fresh ewe’s milk ricotta cheese
• 800g spinach, with the thick part of the stems removed
• 6 tablespoons grated parmesan cheese
• 1 egg
• A pinch of nutmeg
• A pinch of salt

Wash the spinach twice and cook for a few minutes using just the water left on the leaves from rinsing. Squeeze the spinach and let it cool. Mix the ricotta, grated parmesan, the egg, salt and nutmeg into the spinach until it becomes a smooth mixture.

For the Sauce:

• 3 tablespoons butter
• 6 sage leaves
• A small pinch of salt
• A small pinch of ground black pepper

In a saucepan, melt the butter with the sage and add a bit of the water from the pasta to prevent the sauce from burning and to stretch the sauce.

or use a simple and tasty tomato sauce

Prepare the Ravioli:

On one length of the rolled out dough, or on one of the 5 cm wide strips, place small spoonfuls of the ricotta and spinach filling along the strip at regular intervals (about 5 cm apart).
With a damp pastry brush, moisten the edges of the pasta and the spaces between the fillings. Place the other strip or length of dough on top and press around each mound of filling with your fingertips to seal well. Cut into squares with a pastry wheel cutter.
Cook the ravioli in batches in abundant salted boiling water for about 2 minutes after the water returns to a boil.
Drain the ravioli with a slotted spoon and place them on a platter. Pour the melted butter sauce over the ravioli, sprinkle them with some parmesan cheese and serve immediately.