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Note: Youll need a Ravioli Stamp or similar tool in order to complete this recipe.
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Make Pasta first.
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Onto a clean surface create a well with flour.
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Place 5 eggs into the center of flour well along with a pinch of salt.
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Using a fork, GENTLY whisk eggs together.
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Gradually stir the flour into the egg mixture until a rough ball forms.
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Knead dough until it is shiny and has a smooth texture.
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Add additional flour if necessary.
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This could take several minutes.
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NOTE: You can do this in your stand mixture with a dough hook attachment.
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Once dough is to proper state, wrap it in plastic wrap and place in refrigerator for approximately 30 minutes.
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WHILE dough is resting in refrigerator, make your filling.
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Into a medium saute pan, add 1 tablespoon butter, as well as the garlic and spinach.
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Season with salt and pepper.
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Cook until spinach is wilted.
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Transfer to colander and drain.
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Youll need to squeeze out EVERY bit of liquid.
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Once spinach is completely dry, give it a rough chop.
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Transfer spinach to bowl, add the remaining 1 egg, Parmigiano, nutmeg and ricotta.
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Mix well to combine.
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Set aside.
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Place a large pot of salted water onto flame to boil.
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Roll out pasta using either your pasta machine or a rolling pin.
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Youll need a very thin sheet of pasta.
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As thin as you can possibly manage without tearing the pasta.
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Place pasta sheet onto a lightly floured surface.
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Using a teaspoon scoop out spinach mixture onto pasta sheets.
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Keeping a small bit of distance between each dollop.
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Carefully fold another pasta sheet on top.
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Use your fingers to seal the pasta sheets tightly together and remove any air.
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Press a ravioli stamp over the ravioli using slight pressure.
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Continue until all ravioli are complete.
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Place ravioli into boiling water and cook until al dente.
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Fresh pasta only takes a few minutes to cook.
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While the pasta is cooking make your sauce .
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Into a saute pan, melt the remaining 5 tablespoons of butter along with 1 tablespoon of extra virgin olive oil over medium heat.
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Add sage leaves.
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Transfer cooked ravioli into sauce pan and toss.
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Garnish with additional Parmigiano Reggiano and sage leaves.
