Homemade Spinach and Ricotta Ravioli with Brown Butter Sage Sauce

To make the pasta dough, mound 2 cups of '00' flour on a clean work surface. Create a deep well in the center and add 3 large eggs, 1 tablespoon of olive oil, and 1/2 teaspoon of salt. Using a fork, gently beat the eggs, gradually pulling in flour from the sides until a thick paste forms.

Bring the remaining flour together with your hands to form a shaggy dough. Knead vigorously for 8 to 10 minutes until the dough becomes smooth, elastic, and bounces back when pressed. Wrap tightly in plastic wrap and let rest at room temperature for 30 to 45 minutes.

While the dough rests, prepare the filling. Steam or wilt 5 ounces of fresh spinach, let cool, and aggressively squeeze out as much moisture as possible using a clean kitchen towel. Finely chop the dry spinach.

In a medium bowl, combine the chopped spinach, 1 cup of drained ricotta, 1/2 cup of grated Parmigiano-Reggiano, 1 large egg, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until homogenous and place in a piping bag or leave in the bowl.

Cut the rested pasta dough into 4 equal pieces. Working with one piece at a time (keep others covered), flatten it and run it through a pasta machine starting on the widest setting. Fold it in thirds like a letter and pass it through again. Continue rolling the dough through progressively thinner settings until it is about 1/16-inch thick.

Lay the pasta sheet on a lightly floured surface. Place 1 tablespoon mounds of the ricotta filling about 2 inches apart along the lower half of the sheet. Lightly brush around the filling with water.

Fold the top half of the pasta sheet over the filling. Press firmly around each mound to seal, ensuring you push out all air pockets to prevent bursting during cooking. Use a fluted pastry wheel or knife to cut out the individual ravioli.

Bring a large pot of generously salted water to a gentle boil. Drop the ravioli in carefully and cook for 3 to 4 minutes, or until they float to the surface and the edges are tender.

Meanwhile, melt 4 tablespoons of unsalted butter in a large skillet over medium heat. Once it foams, add the 12 fresh sage leaves. Cook until the butter turns a deep golden brown and smells nutty, and the sage leaves become crisp. Remove from heat immediately.

Using a slotted spoon or spider, transfer the cooked ravioli directly into the brown butter sauce. Gently toss to coat, adding a splash of pasta water if needed to emulsify the sauce. Serve immediately topped with extra grated Parmigiano-Reggiano.