Ravioli with butter and sage (4 servings)

ingredients=
For the dough:
400 gr (14 oz) of fine-ground flour
3 eggs
salt
For the mixture:
1 kg of spinach
200 gr (7 oz) of ricotta
40 gr (1.4 oz) of butter
1 little bunch of parsley
2 eggs
nutmeg
salt

for seasoning:
80 gr (2.8 oz) of butter
8 sage leaves
black pepper
Preparation of mixture:
In a pan to coock the previously washed spinach in little water, a pinch salt, then drain, squeeze well until to remove excess water and chop on a cutting board.
Put the spinach in a bowl, add eggs, ricotta, a pinch of salt and nutmeg, then mix well.
preparation of sauce:
In a casseruole over low heat, melt the butter with the sage leaves and a pinch of pepper.
dough preparation:
Put the flour into a bowl and add the eggs, a pinch of salt and mix well with the aid of a spoon, work the dough with the hands for at least 10 minutes, then place on a work surface sprinkled with flour, form a ball and put it to leave stand for 30 minutes.
Roll dough thinly with a rolling-pin, cut the dough into strips of 5 cm. of width and then rectangles of cm.10 (5x10).
With a tablespoon and with the fingers put the mixture with ricotta and spinach, previously prepared, in an adequate quantity on the obtained rectangles, fold as a book and press with your fingers on the sides to seal the mixture inside of pasta.
Arrange the ravioli on a surface strewn with white flour and let rest for about 6 hours.
Cook the ravioli In a pot with salted water for about 5 minutes, then drain it and add them to the sauce warm.
Sprinkle the ravioli with abundant grated Parmesan cheese.