Naked Spinach Ravioli (gnudi) with sage butter

Makes 20 Serves 4

1 1/2 pounds frozen or fresh spinach
1/2 teaspoon freshly grated nutmeg
2 large egg yolks
1 cup all-purpose flour
3/4 c low fat ricotta or cottage cheese
3/4 c finely grated Parmigiano cheese (~1 oz.)
1 teaspoon salt
4 Tablespoons (1/2stick) unsalted butter
1/2 teaspoon black pepper
2 Tablespoons chopped fresh sage (optional)

Drain ricotta or cottage cheese for at least 30min. in a fine sieve.
Steam the fresh spinach until bright emerald green, or let frozen spinach thaw. Press and squeeze spinach to remove as much liquid as possible. Transfer to a food processor and puree until smooth (you should have 1 scant cup).

Stir together spinach puree, egg yolks, cheeses, 2 Tablespoons of flour, nutmeg, and salt and pepper. Mound about 1 cup of flour on a cutting board. Using floured hands gently shape 1 tablespoon spinach mixture into a small oval ball. Drop it into the flour and roll to coat.
Transfer to a baking sheet that’s lightly dusted with flour. Refrigerate uncovered until ready to cook (up to overnight).

Bring a large pot of slated water to a boil. In batches add the gnudi and stir gently to prevent them from sticking together. Cook until gnudi rise to, and remain on, the surface (about 5 minutes).

Meanwhile warm 4 plates. Melt butter in a small skillet over medium to high heat. Stir in the chopped sage. Add 1 1/2 tablespoons gnudi cooking water, reduce heat to low, and cook for 5 minutes. Season with salt and pepper if desired.