Ravioli Paradiso Recipe

In a large bowl, combine the flour and salt. Create a well in the center.

Beat the eggs with the water and olive oil, then pour into the well. Mix until a rough dough forms.

Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.

Wilt spinach in a dry skillet over medium heat until just wilted; cool, then squeeze out excess moisture.

In a bowl, combine ricotta, Parmesan, egg, parsley, lemon zest, salt, and pepper. Fold in the drained spinach until the mixture is well combined.

Roll dough into a very thin sheet using a pasta machine or rolling pin, about 1/16 inch (1.5 mm) thick.

Place small teaspoons of filling on one sheet, spacing about 1.5 inches apart. Brush edges with water, cover with a second sheet, press to seal, and cut into squares or circles.

Bring a large pot of salted water to a boil. Cook ravioli 3-4 minutes, until they float to the surface and are al dente.

Meanwhile, melt butter in a skillet over medium heat. Add sage leaves and cook until the butter turns golden and fragrant.

Toss the drained ravioli in the sage butter. Serve with grated Parmesan on top.