Step 1

Sift the flour on work surface (preferably wooden).TOP TIP: set 4 tablespoons of flour from the total amount aside. Incorporate it in the dough at the end as and if needed.

Step 2

Scoop a well in the center and crack in the eggs.Start beating the eggs with a fork, little by little incorporating flour from the sides.Once the mixture becomes thick, use a dough scraper to fold the flour from the sides onto the center, repeating this process until the dough comes together.

Step 3

Now start kneading the dough with your hands. Roll the dough on itself kind of forming a log, than rotate 90 degrees and repeat. Use a little bit of flour you’ve previously set aside if the dough is too sticky, add another sprinkle if needed. You can even add a little more flour if the dough requires it.

Step 4

At the end result you should have a smooth, SOFT but NON sticky dough. Dust it with flour and wrap it in the plastic wrap.Let rest for at least 30 minutes.

Step 5

In a large pan add a drizzle of olive oil (just to slightly grease the pan), garlic clove crushed with a flat knife and hot pepper flakes.

Step 6

Turn the heat on medium, add spinach and cover with a lid. Add more spinach to the pan once there’s enough room. Make sure to stir frequently in order not to burn the spinach. Once all spinach is wilted, simmer for another minutes, turn the heat off and remove the garlic pieces if you used them.

Step 7

Transfer cooked spinach to a colander or a large strainer. Squeeze out the excess liquid and let cool completely.Once spinach is cold enough to handle, chop it roughly with a knife.

Step 8

In a large bowl, add ricotta cheese (well drained), chopped spinach, grated Parmesan cheese, salt and pepper. You can even taste the filling and adjust seasoning if needed.Next, add an egg and mix thoroughly. You can do this with a mixer if you prefer.

Step 9

Once the dough has rested, visually divide in into 6 parts.Cut off one part, flatten it out slightly with your hands, trying to give a square or rectangular shape.

Step 10

Lightly dust with flour and pass is through the rolls of the pasta machine on its widest setting.If the dough has an odd shape, fold it in half and pass through the same setting again.

Step 11

Adjust to the next-narrower setting, and pass the dough through it. Repeat the process until you reach thickness of approx 1.2 mm or position 5 on Marcato Atlas Pasta Machine.Pass the pasta sheet on this setting for the second time.As an end result you should have a rectangular an inch wider than your ravioli mold and a sightly more than twice longer.

Step 12

Generously dust the ravioli mold with flour so as one side of the dough sheet.

Step 13

Place the dough sheet floured side down on the ravioli mold, leaving the free end to seal ravioli after stuffing.Using your knuckle gently press into the dough following the cavities of your ravioli stamp.

Step 14

Fill each cavity with a good dollop of spinach ricotta filling.TOP TIP: Transfer the filling in the pastry bag or a firm plastic bag with the end cut off to fill ravioli easily, quicker and more uniformly. Alternatively you can use a teaspoon to distribute the filling.

Step 15

Cover the ravioli with the free end of pasta making sure to overlap all edges and trying to squeeze out the air tapped in between.

Step 16

Roll the rolling pin on top to seal ravioli.TOP TIP: press with the end of the rolling pin or your fingers on the crimped edges to make sure they’re perfectly sealed.

Step 17

Remove the dough scraps and set them aside sealed with a plastic wrap or plastic bag. Later, you can use all the scraps put together to make more ravioli.

Step 18

Flip the ravioli mold over and gently extract the ravioli.Arranging them on the floured board or on a pasta drying rack.Repeat the same process with rest of the dough.

Step 19

Bring a large pot of water to boil. Salt well and add splash of oil to prevent ravioli from sticking together.Drop ravioli a few at a time. Once ravioli come afloat, cook for 2-3 minutes then drain.

Step 20

While ravioli are boiling, in a large pan add butter and sage leaves. Let it melt on low heat, then simmer until sage becomes fragrant.Lower the heat again. Once ravioli are drained, toss them in the pan with sage butter sauce and serve.