Over medium-high heat, brown the sausage meat in the oil while breaking it slightly in a frying pan.Add the spinach in and stir well. Then transfer the ingredients into a bowl and let cool.Next, add the eggs and cheese and mix thoroughly and then pop in the fridge while you get on with making the dough (see link to dough recipe below in NOTES).
Making the ravioli
Unwrap the dough and cut it into smaller portions (so it’s easier to work with) then dust with flour when you work with it.Take a piece and flatten it between your hands until it’s the thickness of a pound coin and the width of the machine or a bit less.Feed it through a pasta machine on the widest setting. Fold the dough in half and pass it through the machine again until the dough is smooth.Now, gradually decrease the setting on the pasta machine to its lowest setting, rolling the dough on each setting once. You want it thin but not so thin you can see through it (this can take a little practise)Now, use a ravioli tray or cutter (or I used a small glass to 'cookie-cut' the ravioli shapes) to make around 30 - 40 discs.
Filling the ravioli
Using a spoon, out about a tbsp of the filling in the centre of the discs. Use a pastry brush, moisten the edges with a little water or a beaten egg white.Next, place a second disc on top and press around the filling to push out any air and seal the ravioli. Place on a tray or plate with semolina sprinkled over it (to stop them sticking) or light;y dust with flour.Then cook!
In a large pot of salted boiling water, cook a few ravioli at a time, 6 to 8 minutes or until al dente. Drain. Serve with sage butter or you can do a simple tomato sauce,