One of the first courses of fresh egg-filled pasta par excellence. The Ricotta & Spinach ravioli with butter, sage and Grana Padano sauce are in fact one of the favorite holiday dishes. Homemade Ricotta & Spinach ravioli give great satisfaction, both when they are prepared and when they are enjoyed with the chosen sauce. In this recipe we have chosen the more traditional version that we recommend to dress with a dressing based on Grana Padano, butter and fresh sage. Ravioli with ricotta and spinach are a typical first course of the Italian tradition. The ravioli recipe changes not only from region to region but almost from family to family, everyone has their own secret, for example an idea is to add a little grated lemon zest. The presence of semolina is especially useful if the leaf is rolled out with the machine and this is why it allows us to obtain a wrinkled pasta like the hand-rolled one. MELTED BUTTER, GRANA PADANO & SAGE: Cook the Ricotta & Spinach ravioli in a large saucepan with salted water for a few minutes. Drain them with a slotted spoon and transfer them to a hot pan. Season with plenty of melted butter together with the sage and grated Grana Padano cheese.