Spinach and Ricotta Ravioli¶

Ingredients¶

Pasta Dough¶

• 200 g (1⅔ cups) plain flour
• 2 eggs

Filling¶

• 110 g (4 oz) spinach
• 1 egg yolk
• 55 g (2 oz) ricotta
• Salt and pepper
• Olive oil (to drizzle when serving)

Instructions¶

1. Make dough: mix flour and eggs into a ball; knead briefly until smooth; wrap and rest 30 minutes.
2. Roll small portions through pasta machine repeatedly to thin sheets.
3. Blanch spinach 3 minutes; drain and squeeze dry; chop. Process spinach with egg yolk and ricotta; season.
4. Cut pasta sheets into rounds (or squares). Place 1 tsp filling on half the pieces; lightly moisten edges; top with second piece and seal well, expelling air.
5. Boil ravioli 3–5 minutes in salted water until al dente. Drain; serve drizzled with olive oil or sauce of choice.