Homemade ravioli stuffed with ricotta and spinach topped with a butter and sage sauce.
Mix the ricotta, the mascarpone, the parmesan cheese, the nutmeg and the zest of 1 lemon together. Add salt and pepper to taste. Keep refrigerated.
Make the pasta dough with flour, eggs, salt and olive oil. Mix the dough until smooth and wrap it in Saran Wrap and let it rest for 20 minutes.
While the dough is resting, prepare the filling by mixing the cheeses, the nutmeg and the grated lemon zest.
Prepare the dough for the Ravioli (make sure the pasta is thin) and prepare the ravioli.
Place the ricotta filling in a pastry bag.
Brush the upper half of the dough with a little bit of water. Place the ricotta filling (squeeze about 1 teaspoon of filling by using a pastry bag) on only half of the dough. Make sure you leave about 2 fingers in between the lumps of filling.
Fold the dough over. Use your fingers or the handle of a wooden spoon to remove excess air from the ravioli, starting form the center and moving out.
Cut the ravioli by using a pastry wheel.
Prepare a large pot with water and bring it to boil. Add salt to the water.
While the water is boiling, melt the butter with the sage in a large skillet.
Drain the ravioli and gently toss them with the melted butter and sage in the skillet