Let’s start with the filling. Drain the ricotta in a colander and set aside.
Now it’s time to make the fresh egg pasta! Mix the 00 and semolina flours with egg yolks, whole eggs, and salt. Don’t be afraid to get your hands dirty and knead the dough until it’s smooth and elastic.
Cover the dough and refrigerate it for up to 4 hours.
Transfer the drained ricotta to a large mixing bowl and set aside.
In a frying pan, cook garlic and spinach until wilted, then strain the spinach to remove excess moisture.
Once the spinach has cooled, mix it with the ricotta, Parmigiano Reggiano, nutmeg, and sea salt.
Set up your pasta machine and roll out the pasta dough until it’s silky smooth.
Brush egg wash around the filling and place another sheet of pasta on top. Cut into ravioli using a ravioli cutter or pastry wheel.
Boil the ravioli and transfer them to a large bowl.
Melt butter in a frying pan until it starts to brown. Add sage and cook until crispy.
Pour the burnt butter sauce over the ravioli and sprinkle with grated Parmigiano Reggiano.
Enjoy your restaurant-quality homemade spinach and ricotta ravioli!
