Prepare ricotta. Combine milk, heavy cream and salt in a large pot over medium heat. Bring to a boil, stirring occasionally. Reduce heat to low, add vinegar and simmer for about 2 minutes or until mixture curdles. Pour mixture into a lined sieve with cheesecloth and Let drain overnight.

Prepare the dough. Pour the flour onto a clean work surface, creating a well in the center. Crack the eggs and pour into the well. Using a fork, carefully whisk the eggs, slowly dragging in the flour into the well. Continue to whisk until the flour and eggs are incorporated. Knead the dough for 10 minutes or until the dough is smooth and elastic. Cover and let rest for at least 30 minutes at room temperature.

Meanwhile, prepare the filling. Combine ricotta with egg, nutmeg, parmesan, salt and pepper in a medium bowl. Set aside.

Using a pasta machine, roll out the dough until it is ⅛ inch thick. Start by rolling out the dough at the thickest setting 6-8 times. Move the machine up one notch and repeat. Repeat once more at the 3rd setting. At the fourth setting, roll the dough 1-2 times. Continue to move up the settings until you have the desired thickness.

Heavily flour the ravioli press. Lay one sheet of dough on top, making sure to cover the entire mold. Place about 1 tablespoon filling in the center of each ravioli. Lay another layer of dough on top. Roll a rolling pin over the mold to seal the edges. Flip the mold over and gently tap on the counter to remove the ravioli from the press. Using a knife or pizza cutter, cut the ravioli into individual pieces. Lay the ravioli on a baking sheet coated with flour. Cover and repeat with remaining dough and filling.

Bring a large pot of salted water to a boil.

While the water comes to a boil, prepare the sauce. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add the crumbled sausage and cook until browned, about 5 minutes. Remove and set aside. Drain all but 1 tablespoon of the fat. Add the mushrooms, making sure not overcrowd the pan. Saute until caramelized and golden brown, about 5 minutes. Add the garlic and red wine. Bring the wine to a boil and reduce until almost all evaporated. Add the chicken stock and reduce by ¼. Add the sausage and spinach to the pan. Season with salt and pepper.

Boil the ravioli for 2-3 minutes or until they float to the top.

Remove ravioli from the water with a slotted spoon into the sauce. Add the butter and toss to coat. Finish with parmesan. Serve immediately.