Homemade Spinach Ricotta Ravioli with Sage Butter Sauce Recipe

Set your pasta machine rollers to the widest setting and pass the dough through. Fold the dough in half and pass it through again. Repeat this process, passing the dough through the widest setting a few times until it's smooth and even.

Gradually decrease the roller setting, passing the dough through each setting twice, until you reach the thinnest setting. For ravioli, you want the dough very thin, as it will be folded over, effectively doubling its thickness.

Once the spinach is cooked down, transfer it to a colander and press out as much water as possible. You want it very dry.

For extra dryness, I like to press the spinach between layers of paper towels to absorb any remaining moisture.

Bring a large pot of salted water to a boil. Add the ravioli, being careful not to overcrowd the pot; cook in batches if necessary for even cooking.

These fresh ravioli cook quickly, usually in just a few minutes, floating to the surface when done.