Ricotta and Spinach Ravioli - Authentic Italian Delight

Instructions

1. 1

   To make ricotta and spinach ravioli, start with the fresh pasta: beat the eggs separately, then gradually add them to a bowl with the flour, mixing to incorporate them.

2. 2

   Continue kneading with your hands in the bowl, then transfer to a work surface and knead until you obtain a smooth and homogeneous consistency. Wrap the dough in plastic wrap and let it rest for 30 minutes.

3. 3

   Meanwhile, prepare the filling: heat a drizzle of oil in a pan, add the spinach, and sauté briefly. Then, lower the heat, cover with a lid, and cook for about 5-6 minutes. Season with salt.

4. 4

   Transfer the cooked spinach to a colander and squeeze well to remove excess liquid, then chop finely. Set aside. Place ricotta cheese and grated Parmesan in a bowl; season with pepper and nutmeg, then add the chopped spinach and mix well. Transfer filling to piping bag without nozzle.

5. 5

   After the dough has rested, divide it in half, keeping one half covered to prevent drying out. Sprinkle one of the halves lightly with semolina flour, flatten it, and roll out with a rolling pin to a regular shape and thickness similar to a pasta machine roller.

6. 6

   Pass the dough through the widest setting of the pasta machine. Place the strip back on the work surface, fold sides towards center, and flatten again for rectangular shape. Pass dough through the machine again, gradually decreasing thickness until about 1-2 mm; if moist, sprinkle lightly with semolina flour.

7. 7

   Proceed similarly to roll out second portion of dough, covering first sheet to prevent drying. Trim short sides with a knife, re-knead scraps carefully. Pipe filling onto one sheet of dough, spacing mounds about 3 cm apart and leaving free edge of 1.5 cm (use piping bag or teaspoon).

8. 8

   Moisten the sheet of dough with water using brush or spray bottle; cover second sheet, ensuring sides match. Press lightly on edges to adhere. Gently pass your finger around filling to release air; cut out ravioli and finish edges with a fluted pastry wheel, obtaining about 4.5x4.5 cm pieces.

9. 9

   Place ricotta and spinach ravioli on cloth sprinkled with semolina flour.