For the Pasta:
2 cups all-purpose flour
1/2 tsp salt
For the Filling:
8 oz fresh spinach
1 1/2 cups whole milk ricotta cheese
3/4 cup grated Parmigiano Reggiano cheese
Nutmeg, salt and pepper to taste
For the Sauce:
3 Tbsp butter
6 sage leaves
Make fresh pasta dough and roll into sheets. For complete instructions, see recipe here: https://italianmidwestern.com/recipes/pasta/fresh-pasta/
Bring a 3 quart pot of water to a boil, add salt. Wash and drain the spinach. Blanch the spinach in the boiling water for 2-3 minutes. Drain and cool. Wring out excess water in a kitchen towel or paper towels. Chop spinach. Combine spinach with the remaining ingredients for the filling in a medium bowl.
Make the ravioli by spooning about 1 tsp of filling onto the sheet of pasta every couple of inches. Either cover with another sheet of pasta or fold the sheet of pasta over to cover the filling. Push pasta to seal, gently pushing out all air around the filling. Cut ravioli into desired shape and press edges with a fork to seal.
Bring a large pot of salted water to a boil. Add ravioli in batches of 6-8 and boil until they are tender and rise to the surface, about 3-4 minutes.
Meanwhile, in a large sauté pan, melt butter and add chopped sage leaves. Let cook until sage becomes fragrant and the butter barely starts to brown. Add cooked and drained ravioli to sauté pan and toss with butter sauce. Serve immediately.