Mix the dry dough ingredients in a bowl. Mix wet dough ingredients together in a separate bowl.

Make a well in the center of the dry ingredients and add the wet ingredients. Use your fingers to incorporate the dry ingredients into the wet until everything is combined. (You may need to add a bit more olive oil or water if all they dry ingredients cannot be absorbed.)

Knead dough on counter for 5 - 10 minutes. Dough should be smooth and not cracking.

Wrap the ball in plastic wrap and allow to rest at room temperature for 30 minutes.

Divide into 4-6 equal portions and roll out with rolling pin or pasta machine. Add water or flour as necessary to facilitate the rolling.

Roll out to # 6 if using a pasta machine, or as thinly as possible if rolling by hand.

Trim and wash your greens. Add wet greens and water to a microwaveable bowl. Microwave on high 2-3 minutes until greens are wilted. Drain greens and squeeze out all the moisture.

Add all filling ingredients to a food processor and mix well.

Roll pasta into long strips about 2 ½ inches wide. Use a glass or cookie cutter to cut out 2 " rounds.

Add ½-1 teaspoon of filling to the center of the round cut outs. With your finger wet the edges of the rounds. Press a top round over the bottom and use a fork to crimp and seal the edges. Do not let the filling spill out beyond edges of the pasta.

Transfer to a wire rack or floured sheet pan while you make the rest of the rounds. You can either cook or freeze them at this point.

To cook pasta bring a large pot of water to a boil with 1 tablespoon salt. Add ravioli and cook 2-3 minutes for fresh pasta or about 9 minutes for frozen.

While pasta water is coming to a boil, melt the butter in a separate sauce pan. Add the sage leaves. Season with sea salt to taste.

Drain pasta in a colander and return to the pasta pot. Pour Butter sauce over it and mix will. Add grated Parmigiano-Reggiano and stir.

Serve with more grated cheese, sea salt and fresh ground black pepper.