Ravioli with Ricotta and Spinach

Method

1. On a work surface, form a mound of flour and make a well in the center.
2. Crack the eggs into the well.
3. Using a fork, gradually incorporate the flour into the eggs until a dough forms.
4. Knead by hand until smooth and elastic, then wrap in plastic wrap and let rest at room temperature for 30 minutes.
5. Meanwhile, heat olive oil in a pan over high heat.
6. Add spinach and sauté for 1 minute, then cover, lower heat, and cook for 5–6 minutes until wilted.
7. Drain the spinach, squeeze out excess water, and chop finely.
8. In a bowl, combine the chopped spinach with a pinch of salt, grated cheese, ricotta, pepper, and nutmeg.
9. Mix well with a fork – the filling is ready.
10. After resting, divide the pasta dough into pieces. Keep unused pieces covered.
11. Roll out a piece of dough through a pasta machine, gradually reducing thickness to the thinnest setting.
12. If the dough becomes too sticky, dust with semolina. If uneven, fold and re-roll.
13. Trim the sheet into a rectangle and cut in half.
14. Transfer the filling to a piping bag (or use a teaspoon).
15. Pipe dollops of filling onto one sheet at regular intervals, about 4–5 cm apart.
16. If the sheet is dry, brush lightly with water.
17. Place the second sheet on top and press around the filling to expel air and seal.
18. Cut into individual ravioli (about 4–5 cm squares) using a knife or pasta cutter.
19. Repeat with remaining dough and filling.
20. Cook the ravioli in boiling salted water for a few minutes until they float and are tender.
21. Serve with melted butter and sage (not shown in video) or your preferred sauce.