Agnolotti

In a bowl, mix the flour and eggs until you get a smooth dough. Cover and let it rest for 30 minutes.

Prepare the filling by mixing the ricotta, grated Parmigiano Reggiano, cooked and well-drained spinach, nutmeg, and salt.

Roll out the dough into a thin sheet. Place small heaps of filling, then fold the dough and cut the agnolotti.

Bring a pot of salted water to a boil and cook the agnolotti for a few minutes, until they float to the surface.

Meanwhile, melt the butter in a pan with the sage leaves.

Drain the agnolotti and sauté them in the melted butter with sage.

Serve the agnolotti hot, freshly prepared.