Prepare the Dough

1. Make the Dough: On a clean surface, form a well in the center of the flour. Crack the eggs into the well, add salt, and drizzle in olive oil. Slowly mix the flour into the eggs until a dough forms.
2. Knead: Knead the dough for 8-10 minutes until smooth and elastic. Add food coloring during this step if desired.
3. Rest: Wrap the dough in plastic wrap and let it rest for 30 minutes. This relaxes the gluten, making it easier to roll out.

Make the Filling

1. Mix Ingredients: In a bowl, combine ricotta, Parmesan, spinach (if using), nutmeg, salt, and pepper. Mix until smooth.
2. Refrigerate: Chill the filling while you prepare the dough. This makes it easier to handle.

Shape the Ravioli

1. Roll the Dough: Divide the dough into four portions. Roll each portion into a thin sheet, about 1/16 inch thick.
2. Cut Hearts: Use a heart-shaped cookie cutter to cut out pairs of dough.
3. Assemble: Place a small spoonful of filling onto half of the hearts. Brush the edges with water and top with another heart, pressing the edges to seal.
4. Crimp Edges: Use a fork or your fingers to crimp the edges for extra security.

Cook the Ravioli

1. Boil Water: Bring a large pot of salted water to a gentle boil.
2. Cook Ravioli: Add the ravioli in batches, cooking for 2-4 minutes or until they float to the top. Remove with a slotted spoon.

Prepare the Sauce

1. Melt Butter: In a skillet, melt the butter over medium heat. Add sage leaves and cook until fragrant.
2. Optional Cream: For a creamy version, stir in heavy cream and heat until warmed through.

Serve

1. Plate the Ravioli: Arrange the ravioli on plates and drizzle with the sage butter sauce.
2. Garnish: Sprinkle with grated Parmesan and a few fresh herbs for a beautiful presentation.