Naked Ravioli

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Ingredients

1 pound spinach, weighed after cleaning and stemming

2 teaspoons unsalted butter

1 teaspoon sea salt

1 2/3 cups (12 ounces) best- quality ricotta

1 1/2 cups (6 ounces) freshly grated Parmigiano-Reggiano

Several gratings of nutmeg

1 egg yolk

2 tablespoons flour + extra for coating

1 1/2 tablespoons coarse salt

Sauce

4 tablespoons unsalted butter melted with 10 leaves of fresh sage

1/4 cup (1 ounce) freshly grated Parmigiano- Reggiano

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