Spinach Ricotta Ravioli with Sage Butter: A Culinary Delight

Indulge in the delectable flavors of spinach ricotta ravioli smothered in an aromatic sage butter sauce. This dish tantalizes the taste buds with its combination of delicate pasta, creamy filling, and herbaceous notes.

Ingredients:

For the Ravioli:
* 1 pound fresh spinach, blanched and chopped
* 1 cup ricotta cheese
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 1 egg, beaten
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper

For the Sage Butter Sauce:
* 6 tablespoons unsalted butter
* 12 fresh sage leaves, chopped
* 1/4 cup grated Parmesan cheese (optional)

Instructions:

To Make the Ravioli:
1. In a large bowl, combine the spinach, ricotta cheese, Parmesan cheese, parsley, egg, salt, and pepper. Mix until well combined.
2. Divide the pasta dough into two balls. Roll out each ball into a thin sheet, about 1/16-inch thick.
3. Spread half of the spinach ricotta filling on one sheet of dough. Top with the remaining sheet of dough and press down to seal.
4. Use a ravioli cutter or a knife to cut out the ravioli.

To Make the Sage Butter Sauce:
1. In a large skillet, melt the butter over medium heat.
2. Add the sage leaves and cook until fragrant, about 30 seconds.
3. Stir in the grated Parmesan cheese (optional).

To Assemble the Dish:
1. Cook the ravioli in a pot of boiling salted water according to the package instructions.
2. Drain the ravioli and add them to the skillet with the sage butter sauce.
3. Cook over medium heat, tossing occasionally, until heated through.

Serving Suggestion:
Serve the spinach ricotta ravioli with sage butter sauce immediately, topped with additional grated Parmesan cheese and a sprinkle of chopped fresh parsley. Pair it with a side of crusty bread to soak up all the delicious sauce.

Tips:

* For a vegetarian version, omit the Parmesan cheese from the filling and sauce.
* Use fresh, high-quality ingredients for the best flavor.
* Don't overcook the ravioli, as they will become mushy.
* If you don't have a ravioli cutter, you can use a sharp knife or a pizza cutter to cut the dough into squares or triangles.