Egg Stuffed Ravioli
Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 1 clove garlic, chopped
- One 10-ounce box frozen chopped spinach, thawed
- 1 cup ricotta
- 1 cup freshly grated mozzarella
- 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- Eight 8-by-4-inch sheets fresh pasta (about 1/2 pound), cut in half crosswise
- 9 large eggs
- 8 fresh sage leaves
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