Ravioli Burro E Salvia

Instructions

1. 1

   Prep the filling and let it rest in the fridge for one hour: boil and squeeze spinach for 3-5 minutes, mix with cow ricotta cheese, Parmigiano, salt, and pepper

2. 2

   Make sure to get two thin pasta sheets of the same size

3. 3

   With a cookie cutter, stamp the indent of a circle of ravioli on one pasta sheet

4. 4

   Put the filling in the center of the circle

5. 5

   Use egg wash as glue to paint the pasta sheet around the filling with a brush. Put gently the other pasta sheet on top and push air out

6. 6

   Seal ravioli and cut with cookie cutter

7. 7

   Cook the ravioli for 4-5 minutes in salted boiling water

8. 8

   In the meantime, prep the sauce: in a pan melt butter together with fresh sage leaves and add some milk till creamy

9. 9

   Drain the ravioli and gently stir them in the pan with the sauce