Homemade Spinach and Ricotta Ravioli

Ingredients

• 2 cups All-purpose flour
• 3 pieces Large eggs
• 10 oz Fresh spinach
• 1 cup Ricotta cheese
• 0.5 cup Parmesan cheese
• 1 pinch Nutmeg
• 0.5 tsp Salt
• 1 tbsp Olive oil(optional)

Instructions

1. 1

   Mound the flour on a clean surface, create a well in the center, and add the eggs. Gradually incorporate flour into the eggs until a dough forms.

2. 2

   Knead the dough for 10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.

3. 3

   Sauté spinach in a pan until wilted. Squeeze out all excess moisture and chop finely.

4. 4

   In a bowl, mix chopped spinach, ricotta, parmesan, nutmeg, and salt until well combined.

5. 5

   Roll out the pasta dough into thin sheets using a pasta machine or rolling pin.

6. 6

   Place small mounds of filling 2 inches apart on one sheet of pasta. Top with a second sheet.

7. 7

   Press around the filling to remove air bubbles and cut into squares using a pasta wheel or knife.

8. 8

   Boil in salted water for 3-5 minutes or until the ravioli float to the surface.