Step 1

Wash the spinach and wilt in a skillet over medium heat. There’s no need to add any extra water.

Step 2

Cool and squeeze out excess moisture.

Step 3

Chop spinach finely.

Step 4

Combine chopped spinach with the remaining filling ingredients.

Step 5

Cover and refrigerate until ready to use.

Step 6

Reserve a couple of tablespoons of flour. Tip the remaining flour onto the work surface and make a well in the middle.

Step 7

Break eggs into the well in the flour

Step 8

Using a fork (or fingertips) whisk the eggs like you’re making scrambled eggs. As you whisk, bring in a little bit of flour from around the edges and incorporate it into the eggs.

Step 9

Keep working more flour into the dough. A pastry scraper is useful or just use your hands.

Step 10

Add more flour as needed. The dough should not be sticky. If you are rolling by hand do not add too much flour.

Step 11

If the pasta dough is too sticky, knead in a little more flour. If the pasta dough is dry and hard to knead, knead in a little water teaspoon by teaspoon. The more pasta dough you make, the more you'll be able to judge by the feel of the dough.

Step 12

Knead the dough for 8-10 minutes or until it is smooth and you feel the change in the dough. Don't omit this kneading.

Step 13

Put an upturned bowl over the dough or wrap in plastic wrap and allow to rest for 30 minutes or so.

Step 14

Line large baking sheets with parchment paper then sprinkle with semolina flour. You may need 3 or 4 baking sheets.

Step 15

Divide pasta dough into 4 equal parts. Take one portion keeping the remaining dough covered.

Step 16

Use either a hand cranked pasta machine or pasta attachment for a stand mixer. Set the pasta machine with the rollers at the widest setting.

Step 17

Flatten the dough slightly then pass the dough through the rollers. Remaining on the widest setting, fold the dough and repeat until smooth. Dust with a little flour to prevent the dough from sticking and dragging through the rollers.

Step 18

Reduce the roller width setting gradually, passing the dough through each time (or even twice) until the dough is 1/16 inch in thickness.

Step 19

The pasta sheet should be at least 30 inches (75cm) long.

Step 20

Lay the sheet onto a lightly floured surface. That could be your countertop, table or large cutting board. Cut the sheet in half to make two lengths of 15 inches (37.5cm) long. This will make it easier to fold over.

Step 21

Place heaped teaspoons of filling (or use a piping bag) 1 inch (2 ½ cm) along each length of the pasta about ½ inch (a bit over 1cm) from the edge. You should have about 15 mounds. Tip: Keep the each mound closer to the one long edge so that the other long edge can be folded over to seal.

Step 22

Fold the opposing long edge of pasta over the filling matching up the edges. Press around each mound of filling to seal. Tip: Begin in the middle of the pasta length working your way towards each end, press around each mound expelling the air as you go

Step 23

Cut into squares with a fluted pastry wheel or a knife and arrange on the prepared baking sheets in a single layer. You should have made about 15 ravioli with one quarter of the pasta dough.

Step 24

Repeat with the remaining dough and filling.

Step 25

Bring a large saucepan of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender which is about 3 minutes.

Step 26

Drain. Spoon butter sauce over ravioli.

Step 27

Combine gently with a rubber spatula.

Step 28

Sprinkle with Parmigiano Reggiano cheese and combine again. Serve immediately.

Step 29

Melt the butter in a small saucepan over medium heat with a pinch of salt. Torn sage leaves can be added.