Inside Out Ravioli

I love ravioli and had a craving for one filled with spinach and ricotta, however, I didn't have the time to actually make ravioli.  The compromise?  Inside out ravioli.  

12 ounces pasta, papparadelle works well

2 tbsp olive oil

5 scallions {green onion} sliced thin

1 tbsp chopped sage, rubbed will do

1 bag spinach

2 tbsp butter

1 cup ricotta

1/4 cup parmesan

salt & pepper

Cook 12 ounces of pasta until al dente and drain, reserving 1 cup of the cooking water.  In a deep skillet, heat olive oil.  Add scallions and sage until browned {approximately 2 minutes}.  Stir in spinach until wilted.  Add cooked pasta, butter and ricotta.  Toss.  Add cooking water and parmesan.  Salt and pepper to taste.  Cook over low until thick and creamy.