Ravioli

Prepare the Filling: Wilt the spinach in a dry skillet over medium heat. Squeeze out *all* excess water using a clean kitchen towel, then chop very finely. In a bowl, mix the chopped spinach, drained ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper. Transfer the filling to a piping bag.

Roll the Dough: Cut the rested dough in quarters. Keep unused portions covered. Flatten a quarter and pass it through a pasta machine on the widest setting. Fold it in thirds and pass it through again. Continue passing the dough through progressively thinner settings until you reach the second-to-last setting (the sheet should be semi-translucent).

Pipe and Seal: Lay the pasta sheet flat on a surface dusted with semolina. Pipe 1-teaspoon dollops of filling along the bottom half of the sheet, spacing them 1.5 inches apart. Fold the top half of the dough over the filling. Using your fingers, gently press around the filling to expel all trapped air, then press firmly to seal the edges.

Cut the Ravioli: Use a fluted pastry wheel or a sharp knife to cut the ravioli into individual squares. Check the edges to ensure they are completely sealed. Place on a semolina-dusted tray.

Cook: Bring a large pot of salted water to a gentle boil (a rolling boil will burst the ravioli). Drop the ravioli in and cook for 3-4 minutes until they float and the pasta is tender. Toss gently in melted butter and sage, or a light tomato sauce.