Spinach & Ricotta Ravioli

1. For the pasta dough, pile flour on a clean surface, make a well in the center, and crack eggs into it. Gradually mix flour into eggs until a dough forms. Knead for 10-15 minutes until smooth and elastic, then cover and rest for 30 minutes. 2. For the filling, finely chop the blanched spinach. In a bowl, combine ricotta, spinach, Parmesan, nutmeg, salt, and pepper. Mix well. 3. Divide dough into quarters. Roll one piece very thin using a pasta machine or rolling pin. Place small mounds of filling about 1 inch apart on half of the pasta sheet. 4. Fold the other half of the pasta sheet over the filling. Press around each mound to seal, removing air. Cut into individual ravioli using a fluted cutter or knife. 5. Bring a large pot of salted water to a rolling boil. Carefully drop ravioli into the water and cook for 3-4 minutes, or until they float to the surface and are tender. 6. While ravioli cooks, melt butter in a skillet over medium heat. Add sage leaves and cook until fragrant and butter is lightly browned. 7. Drain ravioli and add directly to the skillet with the butter sauce. Toss gently to coat. Serve immediately, perhaps with extra Parmesan.