Ravilo Ricotta & Spinach

You can use this dough as base to make spaghetti and fettuccine.

DIRECTIONS FOR RAVIOLI FILLING:

1. Chop cooked spinach finely and move to a bowl, make the same procedure for the mushroom.
2. Heat olive oil on medium heat, add spinach and mushroom and cook about 15 minutes.
3. Cook for 5 or 10 more minutes uncovered until all liquid evaporates.
4. Wait until cold and mix together into a bowl add ricotta, parmesan cheese, salt and black pepper and mix well. Your filling is ready!

DIRECTIONS FOR FILLING THE DOUGHS:

1. After letting the dough rest, cut rolled dough into 2-inch-wide strips. 
2. Brush strips lightly with egg mixture. Leaving a 1/2-inch border around the edges, place about 1 teaspoon of filling at 1-inch intervals on one strip of dough. 
3. Lay a second strip of dough, brushed side down, over the first.
4. Using your fingers, press the dough around each mound of filling so that the two moistened strips stick together. 
5. Cut dough between filling to make individual ravioli. Repeat with the remaining dough and filling.

DIRECTIONS FOR BUTTER AND SAGE SAUCE:

1. Cook the ravioli in a large pot of boiling salted water for about 3 minutes, exactly as you would do for pasta, the ravioli are ready when just tender but still firm to the bite.
2. Melt the butter in a skillet over medium heat, add small ladle of water where you cooked the ravioli, add the sage and pinch of salt, then add the cooked ravioli and cook about 3 - 5 minutes with low heat until you get a creamy and dense sauce.
3. Sprinkle with Parmesan cheese to serve.