Prepare the dough by kneading the eggs with the flour for about 10 minutes. Wrap the dough in cling film and let it rest for 30 minutes.
Blend the spinach and add the ricotta, parmesan, a pinch of nutmeg and mix well. Season with salt and if you are comfortable, insert the filling into a piping bag with a round nozzle.
Separate the yolks from the egg whites (use the latter in another preparation).
Roll out the dough into thin sheets (second to last thickness if you use a pasta machine).
The shape of the ravioli will vary depending on the mold you use. You can still make them by hand.
My mold has a recess, but in any case the method is the same. Distribute the dough on the pastry with the piping bag, forming small rings where you will insert the yolk. Cover with the pastry and make ravioli using either a cutter or a pastry wheel.
Place them on a tray covered with semolina to prevent them from sticking.
Cook them in salted water for about 3 minutes, not too long because the yolk must remain melting/creamy.
Season with melted butter and sage. Finish with grated parmesan if desired.
