Method

1. Tip the flour out onto a clean work surface and make a well in the centre. Crack the eggs into the well and use a fork to combine the ingredients. When a dough begins to form, use your hands to shape it into a ball and knead for 5-10 mins, or until the dough becomes smooth. Form into a neat ball, cover and set aside to rest for 30 mins.

2. Boil a kettle full of water. To make the filling, add the spinach to a colander and pour over the boiled water to wilt. Leave to cool slightly, then tip onto a clean towel and use it to squeeze the spinach over a sink to remove the excess water. Tip out onto a chopping board and finely chop. Add the ricotta to a bowl with the chilli flakes, nutmeg and parmesan, and season with salt and pepper. Mix together with a fork, then stir in the spinach. Cover and set aside in the fridge.

3. Once the dough is rested, divide into quarters and flatten each one slightly using the palm of your hand. Take one of the pieces of dough and leave the other three covered. Start with the thickest setting on your pasta machine and roll the dough through. Work your way through the settings, reducing by one each time, and dusting the dough with extra flour as necessary to prevent any sticking, until you reach the thinnest setting. Repeat with the remaining pieces of dough.

4. Dust a clean work surface with flour and lay out all of the pasta sheets. Take one sheet and dot teaspoons of filling down the centre, leaving 2cm between each one. Brush the edges of the pasta with a little water, then layer another sheet on top. Start at one end and push down around each teaspoon of filling to remove any air and seal the pasta. Repeat with the remaining filling and pasta sheets. Use a knife or pasta cutter to trim the edges of the pasta, then cut out each ravioli. Dust a large baking tray with flour and arrange the ravioli on the tray.

5. Bring a large pan of salted water to the boil. Reduce to a simmer, carefully add the ravioli and cook for 4-5 mins. Add the butter to a large frying pan over a medium heat. Once melted and foaming, add the sage and cook until the butter is lightly golden. Using a slotted spoon, add the cooked ravioli into the pan of butter and gently toss to coat. Serve with parmesan scattered over the top.