Pre cook sausage in skillet and chop very fine in food processor then set aside and let cool

Chop whole leaf spinach very fine and add to half of the finely chopped sausage in a bowl. The other half of sausage will be placed in the sauce.

Add to the one half sausage and spinach the ricotta cheese and mix together until all is incorporated

Put two cups flour on flat surface with a pinch of salt for first layer. Make a crater in the flour and place two eggs in it and add a little water as you knead the dough. Add flour as needed until you have a ball that isn't sticky. Then repeat process for a second ball of dough. Place both balls of dough in separate bowls and coat with olive oil. Let sit in refrigerator for one hour.

Roll your first neaded dough on a flat surface until it is the thickness of a dime or nickle and set aside. Repeat and roll the second ball of dough the same as the first. Brush a egg wash onto the surface of the second dough when rolled flat.

Put plots of your mixed spinach and sausage appropriately 1 inch apart on your rolled dough surface.

Add your second layer of dough on top of your first and push the air out between your 1 inch fillings and cut into Ravioli's squares.

Seal each Ravioli's square on edges with a fork.

Place Ravioli's squares in pot of boiling water with a little salt and olive oil and let boil for about thirty minutes or until they begin to float to the top.

Place one stick salted butter and Parsley Seasoning in with the three jars of Italian Prego sauce and begin heating it up. Add remaining half of sausage that you had set aside to the sauce.

Drain water from Ravioli's and add to the sauce and let cook on low heat for another thirty minutes. Then serve