I think if you’re going to go to all the trouble of making ravioli by hand you should really appreciate the flavour of homemade pasta and taste the delicate filling by keeping the sauce simple. Never underestimate how pasta swells when cooked so when you think you’ve got it pretty thin, keep rolling (or feeding it through the pasta machine). If the edges are too thick you will find that they won’t cook through.
Mix 200g of pasta flour with 2 eggs until it forms a ball. Knead and cover with cling film to rest.
Remove stalks from a large bunch of silverbeet or spinach. Chop and place in a large pot with a little water so they don’t stick to the bottom. Cover with a lid and heat on low until leaves completely reduce down. Drain all water and pat spinach dry with paper towel to remove all excess liquid.
In a bowl mix the cooked spinach, 250g ricotta, 1 egg, 1/4 cup grated Parmesan, 1 teaspoon nutmeg, 1 pinch sea salt, 1 pinch of pepper.
Break off half of the pasta dough and cover the remaining dough until needed so it doesn’t dry out. Work quickly rolling dough as thin as possible. If you have any semolina you can use this to ‘flour’ your workspace and rolling pin as it’s lighter. Try to add as little extra flour as possible so your ravioli are light and delicate.
Spoon out teaspoons of the ricotta mixture in a line and brush the perimeter of each ricotta blob with a wet pastry brush to make sure it is still moist enough to stick to the top layer. Then lay a long strip of pasta over the top and press each raviolo individually working from one side to the other so you push out all air bubbles as you go. Cut out your ravioli allowing enough space for a border of pasta around the filling so it doesn’t spill out.
Gently lower your ravioli into a large pot of heavily salted boiling water. Cooking time will depend on the thickness of your pasta but generally 10-15 minutes is enough. The easiest way is to take one out and nibble the edge.
Melt 2 tablespoons of butter in a shallow pan with a handful of sage leaves. Toss the ravioli in the butter for 2 minutes to coat and then serve immediately topped with grated Parmesan.