Spinach & Ricotta Raviolo

Instructions

• To make pasta, mound the flour onto the work surface.
• Make a well in the centre.
• Add eggs, salt and olive oil into the well.
• Using a fork, gently incorporate flour into the eggs starting at the inside and slowly working toward the outer edge being careful to keep the egg from spilling out.
• Once a dough begins to form, use hands to bring dough and remaining flour together and knead dough until smooth, approx.
• 10 minutes.
• Cover and let rest on counter for 30 minutes.
• Meanwhile, stir together filling ingredients.
• Divide dough in half, and using pasta machine, roll out thin sheets of dough.
• Covering each sheet with a damp towel as you work.
• Brush each sheet of dough very lightly with water.
• Mound 2 Tbsp filling onto lower half of pasta sheets, 1-inch apart.
• Fold top half over and press to seal tightly around each mound of filing.
• Using round cutter that leaves 1/2-inch border around filling, cut rounds.
• Boil pasta in salted water 1 minute or until ravioli float to the surface.
• Heat butter in pan with chopped sage and salt.
• Serve warm over ravioli.