To make the crispy fried sage leaves, coat the bottom of a skillet with olive oil and heat over medium-high heat until shimmering. Add sage leaves in a single layer. Fry for 30 seconds to one minute just until lightly golden and crispy – watch them closely. Immediately remove sage leaves to a paper towel lined plate. Sprinkle with kosher salt.

In a large pot cook the ravioli in lightly salted water for one minute less than the package directs. Reserve about ½ cup of the starchy pasta water, then drain the ravioli.

Meanwhile, add the butter to a stainless steel or light coloured 12” skillet and melt it over medium heat. Keep over medium heat for about 2 - 3 minutes while stirring often until the butter starts to bubble and foam.

Add minced sage, nutmeg, salt and pepper. Continue cooking while stirring constantly until the butter turns golden, brown flecks form, there is a nutty aroma, and the sage pieces crisp up, about another 2 - 3 minutes. Do not over-brown, remove from heat immediately.

To the browned butter add about 2 tablespoons of the reserved starchy pasta water and return the skillet to medium heat. Add spinach and cook until wilted. Add drained ravioli and stir gently to combine, adding more of the starchy pasta water if needed to loosen the ravioli.

Transfer to serving bowls and garnish each serving with freshly grated Parmesan cheese and crispy fried sage leaves.