Spinach Ricotta Ravioli with Butter and Sage (Ravioli di Ricotta e Spinaci)

I admit it. I’m a Chef Boyardee baby. Growing up on suburban Long Island, I just assumed that ravioli came from a can. There were exactly two varieties, which in the 1970s was considered an embarrassment of riches – meat ravioli and cheese ravioli, each covered in a clingy red sauce. The main kitchen tools required for preparation were a sturdy pot, a cover and a can opener.My palate, my