Homemade Ravioli with Ricotta and Spinach

Ingredients

• Wheat Flour 10 oz
• Chicken Egg 4 pieces
• Ricotta cheese 10 oz
• Frozen spinach discs 5 oz
• Ground Nutmeg a pinch
• Grated Pecorino Pepato Cheese to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Pile the flour on the countertop, creating a well in the center, and crack in 3 eggs. Gently mix the eggs with the flour. Knead the dough for another eight to ten minutes, until it becomes elastic. Then wrap it in plastic wrap and refrigerate for at least half an hour.

Step 2

In a deep bowl, combine the ricotta, spinach, and 1 egg. Add a pinch of nutmeg, salt, and pepper to taste. If using frozen spinach, simply thaw it; if using fresh spinach, blanch it for three to four minutes and then chop.

Step 3

Roll out the dough into strips about 1–1.5 mm thick. It's easier to do this using a pasta machine.

Step 4

Place the filling on the dough at equal intervals, about 1 teaspoon each. Cover with another layer of dough and press down firmly, expelling all the air around the filling. Trim any excess dough with a knife or a ravioli cutter.

Step 5

Boil fresh ravioli in salted boiling water for four to five minutes. Serve topped with grated Parmesan.