Homemade ravioli filled with spinach and ricotta cheese

This is my kind of comfort food. It takes time, I mean there's no need to lie, the first time I cooked this dish it took me 2 and a half hours.

But it's worth it!

So, here we go!

Basic recipe for 500 g of pasta:

350 g durum wheat semolina or all-purpose flour

2 eggs

1 pinch of salt

A little water

Pour the flour on a work surface and form a well. Break the eggs and place them in the well. Add the salt. Mix with your fingers, working from the inside out. Once the semolina and eggs are well mixed, flour your work surface and knead the dough for 7 to 10 minutes. Wrap the dough in plastic wrap. Let the dough rest for 1 hour in the refrigerator.

For the filling:

- 300 g fresh leaf spinach

- 300 g Ricotta cheese

- 60 g freshly grated Parmesan cheese

- 2 cloves of garlic

- salt

- freshly ground pepper

- freshly grated nutmeg

Also:

- flour to work with

- 1 egg white

- 3 tbsp butter

- freshly chopped parsley

How to:

1. For the garnish, wash and clean the spinach and blanch briefly in salted water. Rinse, spin-dry and finely chop. Peel and finely chop the garlic. Sauté in 1 tablespoon of hot butter, add the spinach, mix and place in a bowl with the ricotta and parmesan. Season with salt, pepper and nutmeg and let cool.

2. Roll out the dough thinly on a floured work surface and cut out circles (about 6 cm in diameter) with a pastry wheel. Place a teaspoon of the filling on each dough circle and brush all around with egg white. Cook in boiling salted water for about 10-12 minutes. Remove with a slotted spoon and stir into hot butter. Add a little salt and chopped parsley. Serve immediately.

3. You can also serve the sauce with spaghetti or tagliatelle.

Enjoy your meal!