Spinach Ravioli

Dough:

2 C flour
3 egg yolks
2 eggs
1 T olive oil

Whish wet ingredients together. Slowly add flour until thick batter forms. Using hands, gradually mix in more flour until shaggy dough. Knead on counter until smooth. Wrap in plastic and refrigerate.

Filling:

1 t olive oil
142g fresh spinach
salt & pepper
1 C/235g ricotta

Drizzle oil into med-high saute pan. Add spinach, s&p. Saute 2 mins, transfer to strainer to cool. Coarsely chop. Once cool, mix with ricotta, s&p to taste.

Divide dough into 4 balls. Roll and fold dough 3 or 4 times, then flatten to 1-2 mm thick. Cut in half. Spoon 6 mounds of filling spaced evenly. Brush around filling with water (both sheets) and lay second sheet over top. Press edges to seal, squeezing out excess air. Cut into squares. Boil 3 mins to cook.

Sauce:

2 T olive oil
8 oz mushrooms
1/2 C soft butter
25 FRESH sage leaves
2 garlic cloves finely chopped or pressed

Cook mushrooms, oil, s&p over med heat about 10 mins. Remove from pan. Melt butter, add sage, and cook 1 min. Add garlic and stir 30 seconds. Place ravoili on plate, layer mushrooms, then sauce.