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1
Spoon the ricotta into a large coffee filter set in a strainer and drain for 1 hour.
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2
Bring a large pot of salted water to a boil.
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3
Add the spinach and cook for 10 minutes, then drain in a colander and cool under cold running water.
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4
Drain the spinach thoroughly.
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5
Working with one handful at a time, squeeze the spinach until very dry.
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6
Finely chop the spinach.
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7
In a large bowl, combine the drained ricotta with the spinach, 2 cups of the Parmesan and the nutmeg.
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8
Season generously with salt and pepper, add the egg yolks and stir until evenly combined.
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9
Bring a large pot of salted water to a boil.
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10
Spread the flour on a plate.
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11
Form level tablespoons of the spinach-ricotta mixture into balls.
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12
Roll the balls lightly in the flour until coated.
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13
Arrange the balls on a lightly floured baking sheet.
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14
Melt the butter in a medium skillet.
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15
Pour the butter into a large, warmed baking dish and keep warm near the stove.
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16
Gently drop one-third of the balls into the pot and cook just until they rise to the surface.
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17
Using a wire skimmer or slotted spoon, transfer the ravioli to the baking dish in a single layer.
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18
Return the water to a boil and cook the remaining balls in 2 batches.
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19
Sprinkle the ravioli nudi with as much of the remaining Parmesan as desired, garnish with sage leaves and serve immediately.
