Instructions:
1. Prepare the Ravioli Dough:
- In a large bowl, mix the flour and salt. Create a well in the center and crack the eggs into the well. Add olive oil.
- Gradually mix the flour into the eggs until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- If the dough is too dry, add a little water, 1 tablespoon at a time. If it’s too sticky, sprinkle in a little more flour.
- Wrap the dough in plastic wrap and let it rest for about 30 minutes.
2. Prepare the Mushroom and Spinach Filling:
- Heat olive oil in a skillet over medium heat. Add the chopped mushrooms and cook, stirring occasionally, for 5-7 minutes until they release their moisture and become golden brown.
- Add the garlic and cook for another minute, then add the spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, nutmeg, and thyme.
- Remove the mixture from heat and let it cool for a few minutes.
- Once cooled, stir in the ricotta and Parmesan cheese until combined.
3. Roll Out the Dough:
- After the dough has rested, divide it into two equal portions. Roll out one portion of the dough on a floured surface, or use a pasta machine, until it’s very thin (about 1/16-inch thickness).
- Place spoonfuls of the mushroom-spinach mixture about 1 inch apart on the dough. Use a pastry brush to lightly wet the edges of the dough with water.
- Place the second sheet of dough on top, pressing down around the filling to seal it. Cut between the filling with a knife or ravioli cutter to create individual ravioli. Press the edges to ensure they are sealed tightly.
4. Cook the Ravioli:
- Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water, cooking in batches if necessary. Boil for about 3-4 minutes, or until the ravioli float to the surface and are cooked through.
- Remove with a slotted spoon and set aside.
5. Prepare the Sauce:
- In a large skillet, melt the butter over medium heat. Add the garlic and sage leaves and cook for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add the cooked ravioli to the skillet, gently tossing them in the sage butter sauce to coat.
- Season with salt and pepper, then sprinkle with Parmesan cheese.
6. Serve:
- Plate the ravioli and garnish with additional Parmesan cheese and fresh herbs if desired.
- Serve hot and enjoy!