On a clean surface, make a mound with the flour and create a well in the centre. Crack the eggs into the well, add olive oil and a pinch of salt. Using a fork, gently whisk the eggs, gradually drawing in flour from the edges until a soft dough begins to form.

Once combined, knead the dough for about 8–10 minutes until smooth and elastic. If it feels too dry, add a few drops of water. Wrap tightly in cling film and rest at room temperature for 30 minutes. This allows the gluten to relax for easier rolling later.

While the dough rests, finely chop the cooked spinach and place it in a bowl with ricotta, Parmigiano Reggiano, egg yolk, nutmeg, salt and pepper. Mix until smooth and well blended. Taste and adjust seasoning to preference.

Cut the dough into two portions. Using a pasta machine or rolling pin, roll each piece into thin sheets (about 1 mm thick). Dust lightly with flour to prevent sticking. Traditional ravioli dough should be thin yet sturdy enough to hold the filling.

Place small teaspoons of filling evenly along one sheet, leaving space between each mound. Brush around the filling with a little water to help seal. Lay the second sheet over the top, pressing gently around the mounds to remove air.

Use a ravioli cutter or sharp knife to cut individual pieces. Press the edges firmly with your fingers or the tines of a fork to ensure a tight seal. Lay them on a floured tray, taking care not to overlap.

Bring a large pot of salted water to a gentle boil. Carefully drop in the ravioli and cook for 3–4 minutes, or until they rise to the surface and are tender. Avoid overcrowding the pot to prevent sticking.

In a large pan, melt butter over medium heat. Add sage leaves and cook until the butter turns golden and aromatic. The sage should sizzle gently without burning.

Using a slotted spoon, transfer the cooked ravioli directly into the pan with the butter and sage. Gently toss to coat evenly, allowing the flavours to infuse for about a minute.

Arrange the ravioli on warm plates, spooning over the butter and sage sauce. Finish with a sprinkle of Parmigiano Reggiano. Serve immediately with crusty bread and a glass of white wine for a complete Italian experience.