Put the flour and salt in a bowl, make a well in the center and break in the eggs. Work the flour into the eggs with a fork and continue with your hands until all the ingredients are well mixed. Add more flour if too sticky. Place mixture on a floured surface and knead the dough till smooth and elastic. (10-15 minutes) Make a ball and wrap in clingwrap and leave to rest for 15-30 minutes at room temperature.
You can use fresh spinach or already frozen chopped spinach. Boil spinach till tender, drain well and squeeze out all the water. You can use a s strainer or dab with paper towels to get all excess water out. Chop finely after dried, then blend with ricotta, egg, nutmeg and season with salt and pepper to taste. Let sit and season.
To make the ravioli: Divide the dough into 2 balls. Roll out each dough as thinly as possible using the pasta maker rolling device. Start with the highest number of thickness and gradually work your way down to the thinest setting. Make strips about 10 cm (4 inch) wide. Place small balls of filling on half the strip about 2 inch apart. Cover with rest of strip by folding over the dough, press edges, to seal them and cut into squares or rectangles using a pasta wheel.
Cook in boiling salted water till, “al dente” drain with a slotted spoon and serve with butter and sage sauce topped with Parmigiano or Pecorino Romano cheese.
NOTE: To make egg pasta you usually need 1 egg for each 100 gr of flour per person. When making the dough start with a little less flour to avoid making it too dry, you can always add but not remove!
400 gr. flour
Pinch of Salt
For the filling
225 gr. spinach
250 gr. ricotta cheese
nutmeg, salt, and pepper
100 gr unsalted butter
4-5 sage leaves
extra virgin olive oil
salt and papper