Ravioli with spinach and yolk

Ingredients:

• 8 sheets (225 g) fresh egg paste 20 x 10 cm, cut in half crosswise
• 110 g butter
• 1 clove garlic, chopped
• 300 g frozen chopped spinach, defrosted
• 1 tbsp. ricotta cheese
• 1 tbsp. grated mozzarella
• 1/2 tbsp. grated parmesan
• 9 large eggs
• 8 fresh sage leaves
• Special equipment: plastic pastry bag or zip-lock bag; paring knife or noodle cutter

Preparation:

1. Melt 2 tablespoons (30 g) butter in a medium saucepan over medium heat until foamy. Add the garlic and cook for 2 minutes, until it begins to brown. Stir in the spinach and 1/4 cup water. Cook, stirring frequently, for 5 minutes, until the spinach is tender and the liquid has evaporated.
   
   Transfer to a food processor, add ricotta, mozzarella, Parmesan, and 1/2 teaspoon each of salt and pepper. Puree until smooth and bright green. Spoon into a plastic pastry bag or large zip-top bag, snipping off a 1/4-inch tip.
2. Place 8 sheets of pasta on a clean work surface. Press a circle of spinach mixture into the center of each square, leaving 2.5 cm from the edges. Use the back of a spoon to make a well in the center large enough to accommodate an egg yolk. Separate the yolks from the whites of 8 eggs one by one, placing a yolk in each well.
3. Crack the remaining egg into a small bowl and lightly beat with a fork. Brush the edges of the pasta sheets with the egg wash and top with the remaining dough squares. Press the pasta sheets firmly together, working from the edges of the filling outward to remove any air bubbles. Trim the edges of the ravioli with a sharp knife or a pasta cutter.
4. Bring a large pot of salted water to a boil. Melt the remaining 6 tablespoons (90 g) butter and sage leaves in a small skillet over medium heat, swirling the pan frequently, for 3 minutes. The butter will turn golden brown and the sage will be crispy and toasted. Carefully drop the ravioli into the water and cook for 6 minutes, until the dough is tender and the yolk is still runny.
5. Remove from the water with a slotted spoon or strainer and place the ravioli, one at a time, on a separate plate. Top each serving with a sage leaf and spoon butter evenly over the top. Serve immediately.