Ravioli with Spinach and Ricotta

Combine the flour, 3 eggs, white wine and a pinch of salt and knead into a smooth pasta dough.

Shape the dough into a ball, wrap in plastic wrap and let rest for about 60 minutes.

Pick over the spinach, rinse it and, still dripping, cook in a pot over medium heat until it wilts.

Drain the spinach, rinse briefly with cold water, squeeze out very well and finely chop.

Mix the breadcrumbs, ricotta, the remaining egg and freshly grated Parmesan in a bowl.

Stir in the chopped spinach and lemon juice, then season with salt and pepper.

Roll out the pasta dough in portions on a floured surface until very thin and cut into strips about 5 cm wide.

Place a teaspoon of filling on a dough strip at intervals of about 5 cm, lay a second strip on top, press firmly around each mound and cut squares with a pastry wheel.

Melt the butter in a pan and briefly let the sage leaves infuse in it.

Cook the ravioli in plenty of boiling salted water for about 5 minutes, drain, plate and drizzle with the sage butter.

Sprinkle with freshly grated Parmesan if desired and serve immediately.