1 pound loose spinach
12 ounces ricotta
1-1/4 cup flour
3 tablespoons Parmigiano-Reggiano
Cook spinach in very little water. Drain and squeeze out all excess water. Chop finely. Place in a large mixing bowl and add ricotta, eggs, parmigiano, and flour. Blend well.
Bring to boil large pot of salted water. Lower to simmer. Season spinach mixture with salt and a generous grating of fresh nutmeg. Form ravioli by using a spoon or using floured hands.
Drop a few at a time into water. They will drop the bottom and then float to the top when done. Let simmer 20-30 seconds.
Remove with slotted spoon or ladle and place in an oven-proof dish until ready to serve. Serve with fresh sage leaves sautéed in butter until crisp.
Pour butter and sage on top of ravioli, toss gently, and serve with parmesan cheese or tomato sauce.
Photography by Trozbo