Ravioli de Ricotta and Spinach in butter and sage sauce

This classic Italian recipe combines the softness of ricotta cheese with the freshness of spinach, framed by a delicate butter and sage sauce.It is an authentic and gastronomic experience that delights any passionate about Italian cuisine.

#### Ingredients:
** For the Raviolis: **
- 300g of good quality wheat flour
- 3 large eggs
- 1 tablespoon of extra virgin olive oil
- Salt to taste

** For the filling: **
- 250g of fresh ricotta
- 150g of fresh spinach
- 1 chopped garlic tooth
- Salt and black pepper to taste
- Nutmented to taste
- 50g of grated Parmesan cheese

** For the sauce: **
- 100g of unsalted butter
- Fresh sage leaves
- 1/2 lemon juice
- Salt and black pepper to taste

#### Preparation Mode:

** 1.Pasta preparation: **
- On a clean, flat surface, place the flour in the shape of a volcano.In the center, add eggs, olive oil and a pinch of salt.
- With a fork, start beating the eggs gently incorporating the flour gradually until it begins to form a pasta.
- Knead the dough for about 10 minutes until it is smooth and elastic.Cover with plastic wrap and let stand for 30 minutes.

** 2.Filling preparation: **
- Wash the spinach and cook in a pan with a small amount of water until it wither (about 2-3 minutes).Drain well and squeeze to remove excess water.
- In a bowl, mix the chopped spinach, the ricotta, the garlic, the Parmesan, and season with salt, pepper and nutmeg.

** 3.Raviolis Assembly: **
- Divide the rested dough into 4 parts.With a roll (or folder machine), extend a part of the dough until thin.
- Arrange spoonfuls of filling on the dough, maintaining a distance of about 5 cm between them.
- Cover with another layer of mass and press around the filling to seal.Use a ravioli cutter or a knife to cut the raviolis.
- Repeat with the rest of the dough and filling.

** 4.Sauce preparation: **
- In a pan, melt the butter over medium heat.Add the sage leaves and fry slightly until the butter starts to brown slightly.
- Season with lemon juice, salt and pepper.

** 5.Cooking and finishing: **
- Boil a large amount of salt water.Cook the raviolis for about 4 minutes or until they rise to the surface.
- Drain and transfer to the pan with the butter and sage sauce.
- Mix gently to cover all raviolis with the sauce.
- Serve immediately, with a little more grated Parmesan cheese on top if desired.

This dish is a classic of Italian cuisine that highlights the simplicity and elegance of the ingredients.Buon appetite!