Ravioli Ricotta and Spinach by Rosamaria Masi

Ingredients (serves 6):

For the pasta:
• 3 eggs
• 200 g of flour 00
• 100 g of hard wheat semolina

For the filling:
• 300 g of dry ricotta
• 400 g spinach
• 5-6 tablespoons of grated parmesan cheese
• nutmeg
• 1 egg
• salt
• pepper

For the sauce:
• 70 g of butter
• Parmigiano reggiano
• fresh sage

Put the two flours in a bowl then add the eggs in the center. Begin to mix with a fork then knead vigorously until you get a smooth and elastic paste. Wrap it in food film and let it rest at room temperature for at least 30 minutes. 

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Meanwhile, cook the spinach for a few minutes with a little water.
Drain and crush them very well in your hands. Finely chop them on a cutting board. Transfer them into a bowl and combine the egg, grated Parmesan cheese, ricotta cheese, nutmeg, salt and pepper. 
Mix well.

After the rest period, roll the dough with the rolling pin or with a pasta machine. With a pinch roller, make a few strips of about 6 cm wide and place over the filling spacing them 4-5 cm apart.

Cover with a second strip of pasta and, pressing with the tip of your fingers, seal the filling so that all the air comes out. Using the same wheel, form the ravioli.

When finished, cook the ravioli in a large casserole with salted water for a few minutes. Drain them with a seive and transfer them to a hot frying pan. Add plenty of melted butter along with the sage and grated parmesan cheese. 

Serve immediately.

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