Ravioli with spinach and ricotta filling
For topping a made a cheese sauce from cream and smoked cheese, but you can drizzle with olive oil or add more spinach to your dish.
2 large eggs
1 tablespoon olive oil
80 gr spinach ready cooked
50 gr ricotta cheese
150 ml cream
100 gr grated smoked cheese
1. Place the flour in a bowl. Make a well in the center and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined, pour the oil and add 2 pinch salt. Knead the pieces of dough together .
2. Mix the ricotta with spinach in a bowl.
3. In a pot pour water, add 1 tablespoon oil and 1/2 teaspoon salt and bring it to boil.
4. Dust your work surface with some and start rolling out the dough, it will be a bit hard till you get a thin dollop, but the taste will recompense you. ( If you have a pasta machine, than you should not forget to use it) Once is thin enough the dollop, use a glass or a knife to cut the shape from dollop. If you use a knife than you should place filling in every second square or dived the dough in two before rolling out, and cover with the second rolled dough your first dough.
I use a glass, but the original recipe is with knife or special ravioli cutter. Place the filling in half of the shape and fold it in two and press down to steal.