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.
Ricotta spinach stuffing
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.
Butter, sage and lemon zest sauce
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.