- 450 gr. fresh spinach
for the pasta
- 300 gr. flour
- 3 eggs
- warm water
- 70 gr of butter
- sage leaves
Boil the Spinach for not too long, than squeeze all the water out and cut them a bit.
Place about 1 teaspoon of the filling on the dough, spaced 5 cm apart.
Cover with the second dough and press the pasta around the fillings so that the 2 layers touch each other. Press firmly to bond the 2 pasta sheets together.
Separate the ravioli by cutting with a pastry wheel.
In a skillet large enough to contain the ravioli, place the butter and sage leaves. Turn the heat on just long enough to melt the butter. Bring water to a boil in a stockpot. Gently drop the ravioli in the boiling water a few at a time.
Cook until the pasta is al dente (firm but not too soft or overcooked). Drain the ravioli, picking them from the boiling water with a slotted spoon.
Transfer the ravioli to the pan. Stir gently until they are evenly coated with the butter. Combine the grated cheese. Place in a warm serving dish and serve at once.