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1
Boil the potatoes whole in water until very tender.
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2
Drain and, while still warm, peel, and run through a ricer or food mill.
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3
Place the potatoes in a large bowl and add the egg, a pinch of salt, and enough flour to make a dough that is the same consistency of gnocchi dough.
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4
Knead the dough for 5 minutes, then let rest for 30 minutes.
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5
In a large saute pan, heat the olive oil over high heat, then add the onion, veal , and sausage, and brown over medium-high heat until it is nicely browned.
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6
Add the spinach, season with salt and pepper and cook over high heat until the spinach is well cooked and most of the liquid has evaporated.
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7
Let cool.
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8
Roll the pasta dough out on a pasta machine down to the thinnest setting, and cut 3-inch squares from the dough.
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9
Place a scant tablespoon of the filling in the middle of 1/2 of the squares, and top them with the other squares, pressing the edges together to seal.
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10
Set aside.
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11
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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12
Cook the ravioli in the boiling water until they are tender and cooked through, about 4 minutes.
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13
Drain and place in a serving bowl.
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14
Drizzle the butter over, top with grated Parmigiano-Reggiano and serve.
