Ricotta-Spinach Ravioli with Butter and Sage 

Serves 4

2 tablespoons olive oil
1 clove garlic, minced
½ pound baby spinach, washed 
1 cup ricotta cheese
½ cup grated Parmesan
1 egg yolk
5-6 fresh lasagna sheets, about 4-inches x 10-inches (egg roll wrappers can be used as well)
1 egg, beaten
4 tablespoons butter, soft
¼ cup torn sage leaves
fine sea salt and freshly ground black pepper
parmesan to grate on top
Bring a large pot of water to a boil over high heat with salt. 

Heat olive oil in a large skillet over medium heat, add the garlic briefly sauté until soft and aromatic. Add the spinach, season to taste with salt and pepper and sauté until just wilted. Place the sautéed spinach in a strainer over a bowl to drain the excess liquid and let cool. When the spinach is cool enough to handle, chop the sautéed spinach and place the chopped spinach in a mixing bowl and stir in the ricotta and parmesan; season to taste with salt and pepper and stir in the egg yolk.

Lay a sheet of pasta out on a work surface dusted with flour. Lightly brush the bottom half of the dough with the egg wash. Place 5 mounds, about 1 tablespoon, of the filling , 2-inches apart, on the egg-washed dough. Fold over the top half of the dough over the filling. Dust the top with flour. Seal the ravioli by molding the pasta over the filling. Cut the ravioli with a pasta cutter, there should be no more than ¼-inch of pasta around the filling. Place the ravioli on a parchment paper-lined baking sheet that has been dusted with flour. Dust the top of the ravioli with more flour. Repeat with the remaining sheets of pasta and filling to make about 25-30 pieces. The ravioli can be done up to a week ahead and kept frozen.

Cook the ravioli in the boiling salted water for about 1 to 2 minutes until they just start to float, drain the ravioli and place them into a large mixing bowl along with the butter and sage. Lightly season with salt and pepper and divide between 4 plates. Serve immediately with freshly grated parmesan.