Wholewheat Spinach Ravioli with Garlic Herb Sauce

For Pasta Dough:

In the bowl of a electric mixer fitted with a dough hook, add flour, oil, eggs and salt. Mix just until the dough mixture pulls away from the sides of the bowl. Knead by hand for about 5 minutes until smooth and elastic. If the dough is too dry, add a few drops of water, one drop at a time. Form dough into a disc shape. Cover in plastic wrap and let rest for 20 minutes.

For the Pasta Filling:

Rinse the spinach leaves in a bowl of cold water and trim any tough stems. Peel and finely chop the onion.

Melt the butter in a nonstick skillet and saute the onions until soft, about 4 to 5 minutes. Add the spinach and toss with tongs until wilted. Cool slightly and finely chop.

In a medium bowl, combine the ricotta cheese and egg, mixing until completely incorporated. Mix in the spinach mixture. Grate Parmesan cheese over mixture and stir to blend.

To Assemble the Ravioli:

Divide pasta dough into four equal portions. Using a pasta machine set on the widest setting, feed dough through the machine 2 or 3 times until dough is thin, about 1/16-inch. Working quickly, place rounded teaspoonfuls of filling 1 1/2-inches apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press gently around the filling to remove any air pockets and seal edges. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.

Bring 4-6 quarts of water to a boil. Add the pasta and immediately stir to separate. Cook the ravioli, stirring several times during cooking, until al dente, about 2 to 3 minutes, or until they float to the top. Remove from the water using a slotted spoon. Drain well, reserving 1/2 cup of the cooking liquid.

For Garlic Sage Butter Sauce: