Ravioli with ricotta and spinach with a sauce of sage butter

Pour the flour onto a shelf or workbench and make a well in the middle.

Put two eggs and a pinch of salt and drip olive oil in the dimple. Mix the eggs a bit and then work the flour through the eggs. Knead the whole into a smooth dough and divide it into two. Roll it out with a rolling pin to a very thin rag.

Blend the spinach in a pan with salted water and then transfer to a sieve. Squeeze all the moisture out of the spinach and chop it into large pieces. Then mix all the ingredients together into a light whole.

Melt the butter over low heat and add the sage leaves and lemon zest. Leave on low heat for ten minutes. The butter must not turn brown.