Ingredients

For the Fresh Pasta

• 400 g / about 3⅓ cups Italian “00” flour, plus more for dusting
• 4 large eggs
• 1 teaspoon extra-virgin olive oil, optional
• 1 small pinch fine sea salt

For the Filling

• 450 g / about 2 cups whole-milk ricotta, drained for at least 30 minutes
• 300 g / about 10 ounces fresh spinach
• 340 g / 12 ounces cremini or button mushrooms, chopped very finely
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, lightly crushed
• 90 g / about 1 cup finely grated Parmigiano-Reggiano
• 1 small pinch freshly grated nutmeg
• Fine sea salt and freshly ground black pepper

For the Brown-Butter Sage Finish

• 90 g / 6 tablespoons unsalted butter
• 12 fresh sage leaves
• Finely grated Parmigiano-Reggiano
• Freshly ground black pepper

Preparation

1. Drain the ricotta first. Place the ricotta in a fine-mesh strainer over a bowl for at least 30 minutes. When particularly wet, line the strainer with cheesecloth and allow additional time.
2. Make the pasta dough. Form the flour into a mound and make a broad well in the center. Add the eggs, optional olive oil, and salt. Incorporate the flour gradually, then knead for 8–10 minutes until the dough is smooth and elastic. Wrap tightly and rest for 30 minutes.
3. Cook and dry the spinach. Place the washed spinach in a large skillet with only the water clinging to its leaves. Cover briefly until wilted, then uncover and cook away visible moisture. Cool, squeeze extremely dry, and chop finely.
4. Brown the mushrooms thoroughly. Heat the olive oil and garlic in a wide skillet over medium-high heat. Add the finely chopped mushrooms and cook until they release their liquid, the liquid evaporates completely, and the mushrooms begin to brown. Remove the garlic and cool the mushrooms.
5. Mix and chill the filling. Combine the drained ricotta, spinach, mushrooms, Parmigiano-Reggiano, nutmeg, salt, and black pepper. The mixture should hold its shape on a spoon. Cover and chill for approximately 10 minutes.
6. Roll the pasta sheets. Divide the dough into four pieces. Keep three pieces covered while rolling the first. Pass it through a pasta machine from the widest setting to a thin ravioli setting, dusting minimally with flour.
7. Portion the filling. Lay one pasta sheet on a lightly floured surface. Place rounded teaspoons of filling approximately 2 inches apart, leaving enough border around each portion for sealing.
8. Seal without trapped air. Brush the pasta lightly around each mound with water. Cover with a second sheet, press around the filling from one side outward to expel air, then cut into squares with a ravioli wheel. Press the edges firmly.
9. Prepare the sage butter. Melt the butter in a broad skillet over medium heat. Add the sage and continue cooking until the milk solids turn golden and the butter smells nutty. Remove from direct heat before it becomes dark.
10. Cook and finish. Boil the ravioli gently in well-salted water in batches for 3–5 minutes. Transfer them directly to the sage butter with a slotted spoon, add a small splash of pasta water, and toss carefully. Finish with Parmigiano-Reggiano and black pepper.