Spinach and Ricotta Ravioli

Ingredients

• All-purpose or 00 flour 300 g
• Eggs 3 large
• Egg yolk 1 large
• Ricotta 250 g
• Fresh spinach 250 g
• Parmesan, grated 70 g
• Ground nutmeg 1 pinch
• Crushed tomatoes 400 g
• Olive oil 2 tbsp
• Garlic 2 cloves
• Fresh basil 5 g
• Salt and black pepper to taste

Instructions

1. 1

   Make a well in the flour, add the 3 eggs, mix with a fork and knead for 8-10 minutes into a smooth, firm dough. Wrap it and let it rest for 30 minutes.

2. 2

   Wilt the spinach in a dry pan over medium heat for 2-3 minutes, let it cool, squeeze out as much water as possible and chop it finely.

3. 3

   Mix the spinach with the ricotta, 50 g of the parmesan, the egg yolk, the nutmeg, salt and pepper.

4. 4

   For the sauce, heat the olive oil in a saucepan, cook the sliced garlic for 1 minute, add the crushed tomatoes and simmer for 15-20 minutes. Season and tear in the basil.

5. 5

   Roll the dough into sheets about 1 mm thick, put teaspoons of filling 4 cm apart on one sheet, cover with a second sheet, press out the air and cut into squares, sealing the edges well.

6. 6

   Cook the ravioli in a large pot of gently boiling salted water for 3-4 minutes, until they float and the edges are tender.

7. 7

   Lift them out with a slotted spoon, toss gently with the tomato sauce and serve with the remaining 20 g of parmesan.