Ravioli di Ricotta e Spinaci

Ricotta and spinach folded into pasta, then finished in sage butter that smells like it was made five minutes ago.

• Ravioli, filled and pinched by hand.
• Fresh ricotta, smooth and mild.
• Spinach, cooked down and chopped fine.
• Sage butter, browned until nutty.
• Parmesan grated over the top.

The classic version, kept simple on purpose. The ravioli are boiled until just set, then tossed in the pan with the sage butter so every piece gets coated, and the parmesan goes on while it is still hot enough to melt into the sauce. Spinach and ricotta do the work, so nothing else needs to. Contains: gluten, dairy, eggs. Vegetarian.