Spinach Ravioli

Recently edited for accuracy~ sorry Cops!)

lb. fresh spinach, or 1 (10 oz) pkg. frozen
14 oz. ricotta cheese
1 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. freshly ground nutmeg
3/4 cup  freshly ground Parmesan cheese
1 pkg. wanton wrappers~ (usually found in cold storage in produce section). 
8 Tbs. unsalted butter
12 fresh sage leaves, or 1/2 tsp. dried
3/4 cup freshly grated Parmesan cheese

Wash the fresh spinach several times in cold water. Place in a large saucepan and cook with a sprinkling of water and a pinch of salt for about 10 to 15 minutes, depending on the freshness of the spinach. Drain and squeeze out the excess liquid. (If using frozen spinach, cook without water over moderate heat until done; drain and squeeze dry.) Put the spinach through a food mill or use a food processor, pulsing until chopped, but not pureed, (or chop it by hand). Stir in ricotta, salt, pepper, nutmeg and Parmesan.
Arrange one wanton skin on work surface. Add 1 teaspoon filling, mounding it in center of square and brush border with egg wash,(1 egg yolk beaten together with 2 Tbs. water). Top with another wanton skin, pressing dough around filling to remove any air bubbles. Crimp edges with fork, then transfer to a lightly floured baking sheet, (I use a little cornmeal instead). Cover with waxed paper and a dampened towel while preparing remaining ravioli. In a saucepan of boiling salted water cook
the ravioli until they are just tender, about 3 minutes.
While the ravioli are cooking, melt the butter in a skillet with the sage until the butter turns light brown; be careful not to burn. Remove from the heat.
Drain the ravioli, put into a heated bowl. Sprinkle with Parmesan. Add the hot butter and sage and toss gently, as the ravioli are delicate. Serve immediately. Serves 4.

I sometimes serve the ravioli with marinara instead of the butter sauce. I also love to vary the filling.  Try using cooked pumpkin mashed with some butter and nutmeg.  It goes great with the sage butter sauce! These are also amazing when placed on a greased cookie sheet and broiled until lightly golden instead of boiling.