Spinach-filled Ravioli with Butter and Sage Sauce

In medium bowl, blend semola flour with eggs, knead to reach smooth, soft consistency that holds its shape when formed into ball.

Continue kneading dough with your palm on floured working space. Knead until dough is soft, elastic, and compact. Shape dough into ball, cover with plastic wrap to maintain elasticity.

Rest at room temperature for at least 15 minutes.

Rinse and dry fresh spinach leaves, and boil in salted water (fresh spinach will be 600 grams to make 150 grams boiled for recipe amount). Remove from heat, drain well, and squeeze out excess liquid with hands. Place ricotta in medium mixing bowl, set aside.

Heat medium-sauté pan, coat bottom with olive oil, and add whole garlic clove. Allow to brown, add spinach and sauté together for 2 minutes, adjusting to taste with salt. Remove from heat.

Add sautéed spinach to ricotta, add in freshly grated Parmesan cheese and freshly-grated black pepper, and mix well until blend is firm and well-amalgamated. There should be no excess liquid. Season to taste with salt.

Remove plastic wrap, shape into rectangle approximately the width of your pasta machine. Begin rolling out dough using prepared pasta machine, generously dusting machine with semola to prevent dough from sticking.

Flatten dough through machine until desired thickness is reached, adjusting knobs to make dough thinner with each passage.

Dust working space well with semola. Place pasta sheet on top of work space, and with pasta cutter, cut individual shapes, being sure to cut dough as neatly as possible without creating waste.

Place small teaspoon of filling slightly off-center on each shape. Using moistened finger, run around edges of filled pasta square to help top layer adhere. Cover shape by lifting up larger side and cover filling entirely. Using a fork, gently press down around filling, being sure to seal shape well.

Dust tray with semola flour, and place completed ravioli shapes on top.

Bring large soup pot of salted water to boil.  Add ravioli and cook for 2-3 minutes. Set aside a bit of cooking liquid to add to butter blend.

In medium sauté pan, add butter, sage leaves, and reserved cooking liquid from pasta.  As butter melts, continue cooking for 1-2 minutes, until sauce is thickened but not too dense.

Add cooked ravioli to sauce, allow to blend together a few moments, place onto individual serving plates and dust with additional Parmesan. Serve hot.