Method:

1. Line an oven tray with baking paper.
2. In a large bowl mix the ricotta and parmesan cheese, eggs, Ensure neutral powder, nutmeg, parsley and spinach.
3. Lay out some of the dumpling wrappers.
4. Spoon a heaped teaspoon amount of the mixture onto the dumpling wrapper. Brush the edges with water.
5. Fold over and pinch together to form the ravioli. Place on the tray
6. Continue until all dumping wrappers are filled.
7. Bring a pot of water to the boil. Drop in the dumplings around 10 at a time, not overcrowding the pot to avoid dumplings sticking together.
8. Boil for around 5minutes until the ravioli come to the surface. Spoon out into serving bowls and cook the rest in batches.
9. If serving with the sage and butter sauce prepare the sauce, if not top with a tomato based pasta sauce.
10. Add the oil and butter to a pan and when bubbling add the sage leaves and cook until the butter turns golden brown. Place the ravioli in the pan to coat with the sauce and serve.