Spinach and Ricotta Ravioli

Instructions

1. Start by preparing the pasta: place the flour, water and oil in a bowl, mix well until a ball forms, wrap it in kitchen plastic wrap and let it rest in the refrigerator.

   

2. Wash the spinach thoroughly. Cook it for a few minutes with a tablespoon of oil in a pan over high heat. When it is soft, remove it, chop it and let it cool.

   

3. In a mixer or food processor, add the ricotta, spinach, salt and pepper; chop everything finely and mix until you obtain a smooth filling.

   

4. Take the pasta dough from the refrigerator, place it on a floured surface and divide it into four pieces to make it easier to work with.

   

5. Roll it out with a rolling pin until very thin, about 3-4 mm. If you have a pasta machine, even better: pass it through setting 0, then 2, until reaching a 4 mm thickness. Once you have a strip of pasta, place it on a floured surface and, with the help of a teaspoon, place a little filling close together.

   

6. Moisten around the filling with a finger so they do not open while cooking. Gently fold the pasta to cover the filling, press out the air left between the filling and pasta, and shape the ravioli with your hands; if you have ravioli tools, use them.

   

7. I used two sizes so you can see the difference and choose which size best suits your taste; I, for example, prefer the smaller one.

   

8. But the larger one is more indulgent.

   

9. If you do not have the tools, you can simply cut them with a knife and seal them well with a fork. Place them on a floured surface and set aside. Boil plenty of water, salt it and add a couple of tablespoons of oil so they do not stick. Add them one by one gently, not too many at a time, and cook depending on the size for 2 to 3 minutes, until they rise to the surface. Take them out and eat! You can serve them with vegan butter and sage or with a simple tomato sauce. For vegetarians: sprinkle with a little Parmesan. Note: If you have leftover dough, you can cut it with a knife to make thick noodles or tagliatelle, spread them out on a floured surface and cook them later. Enjoy with your favorite sauce.