Ravioli with spinach and ricotta

Ingredients for the filling:

-1000g (35.27 oz) of fresh spinach

-1 egg

-200g (7.05 oz) of ricotta

-200g (7.05 oz) of parmesan

Ingredients for the pastry:

-480g (16.83 oz) of flour

-5 egg

Seasoning ingredients:

-20 sage leaves

-30g (1.05 oz) of butter

– parmesan to taste to put on top

Preparation:

1) First of all, boil the spinach in lightly salted water for 5/6 minutes. Drain them in a colander and let them cool.

2) To make the filling, put the spinach, parmesan, egg and ricotta in the mixer. Blend everything for about 3 minutes until you have a smooth mixture. Meanwhile, boil the water for the ravioli in a large pan.

3) Start making the pastry by mixing and kneading the 5 eggs with the flour. The pastry should be quite thin. Divide the dough in half.

4) On one half of the pastry, begin to spread the mixture with spinach and ricotta, imagining yourself inside a square.

5) Place the other half of the pastry on top of the one with the filling. With the tips of his fingers he pressed in the middle of the filling to form small squares, then passed with the cutter to cut them. Once the ravioli squares have been formed, place them on a tray while waiting for the water to boil.

6) Wash the sage and cut only the leaves, put (throw away) the stem part.

7) When the water in the pan begins to boil, add the salt and then the ravioli squares.

8) Place the butter and sage in a large pan, let the butter melt and turn off the heat.

9) When the ravioli are cooked (about 5 minutes after the water started boiling), take them out with a slotted spoon and place them in the pan with the butter and sage. Turn the heat on in the pan and cook the ravioli together with the spinach for about 2 minutes, stirring.

10) Serve hot, add some parmesan cheese on top and serve, if possible, with some fresh white wine.

Buon Appetito!!