Florentine Ravioli

Instructions

1. Spoon the ricotta into a large coffee filter set in a strainer and drain for 1 hour.
2. Bring a large pot of salted water to a boil.
3. Add the spinach and cook for 10 minutes, then drain in a colander and cool under cold running water.
4. Drain the spinach thoroughly.
5. Working with one handful at a time, squeeze the spinach until very dry.
6. Finely chop the spinach.
7. In a large bowl, combine the drained ricotta with the spinach, 2 cups of the Parmesan and the nutmeg.
8. Season generously with salt and pepper, add the egg yolks and stir until evenly combined.
9. Bring a large pot of salted water to a boil.
10. Spread the flour on a plate.
11. Form level tablespoons of the spinach-ricotta mixture into balls.
12. Roll the balls lightly in the flour until coated.
13. Arrange the balls on a lightly floured baking sheet.
14. Melt the butter in a medium skillet.
15. Pour the butter into a large, warmed baking dish and keep warm near the stove.
16. Gently drop one-third of the balls into the pot and cook just until they rise to the surface.
17. Using a wire skimmer or slotted spoon, transfer the ravioli to the baking dish in a single layer.
18. Return the water to a boil and cook the remaining balls in 2 batches.
19. Sprinkle the ravioli nudi with as much of the remaining Parmesan as desired, garnish with sage leaves and serve immediately.