• Follow this recipe to prepare homemade pasta dough or use a store-bought one. → You can go with a classic egg pasta dough or an eggless vegan pasta dough (you will find both versions in the linked recipe).
• Thaw spinach, squeeze out all excess liquid by hand, and finely chop.
• Add ricotta, parmesan, lemon zest, lemon juice, and nutmeg in a bowl. Whisk until smooth. Stir in chopped spinach and season to taste with salt and pepper.

Fill Ravioli → See step-by-step images in the blog post above

• Place the thin pasta sheets on a floured surface and cut into approx. 10-inch (25cm) pieces, much easier to handle the dough this way instead.
• Spoon heaped teaspoons of filling at even intervals (two fingers apart from each other) on the upper half of the dough. Fold the other half of the dough over the filling, gently pressing down around the mounds of filling and pushing out any air.
• Cut into ravioli using a ravioli cutter wheel or knife. → Cut away any excess dough. You can reuse all dough trimmings! Simply knead them together, rest for 10 minutes, then run through the pasta roller again.
• Repeat until no filling is left. → If there is pasta dough left, use it to make homemade noodles!

Cook Ravioli

• Bring a large pot of salted water to a boil. Cook ravioli for 2-3 minutes and remove with a slotted spoon.
• Meanwhile, heat a skillet over medium heat with olive oil and chopped sage. Cook for 3 minutes. → Medium heat is enough. Otherwise, you will burn the sage!
• Drizzle cooked ravioli with sage & olive oil, freshly cracked black pepper, sea salt, and parmesan cheese (optional).