Ravioli Recipe

Ingredients:

• 400 grams flour Caputo "00" Flour
• 4 eggs
• Semolina flour for dusting
• 1 cup whole milk ricotta cheese
• 10 ounces spinach (cleaned and trimmed)
• 1 large egg
• 1 cup grated Parmigiano/Parmesan cheese
• ½ teaspoon freshly grated nutmeg
• Salt (to taste)
• Freshly ground black pepper (to taste)
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Instructions:

1. Preparing the Homemade Pasta Recipe. Let the dough rest and make the ravioli filling.
2. Drain the ricotta to remove the liquid. Set a fine-mesh strainer lined with cheesecloth or a couple of paper towels over a bowl. Add the ricotta and allow it to strain out excess liquid for 30 minutes (up to overnight covered in the fridge) as you continue with the prep.
3. Steam or blanch the spinach and remove liquid. Finely chop the spinach.
4. In a medium bowl, combine the chopped spinach with ricotta cheese, egg, Parmigiano cheese, and nutmeg. Season with salt and pepper to taste.
5. Set aside.
6. Ravioli Maker Method (easiest for beginners)
7. After the pasta dough rests and you've made the filling. Divide the dough into four parts. Roll each piece in pasta machine to 6-7 setting or desired thickness (not too thin).
8. TIP: Only roll dough one section at a time and cover the rest of the dough with plastic wrap as you fill the pasta sheets with filling- or the dough will dry.
9. Place your prepared pasta sheet on top of the ravioli maker in a single layer. The dough will hang over the edges.
10. Place the plastic holder with indent over the pasta sheet. Using light pressure press down on the dough. This creates little pockets for the filling.
11. Fill the ravioli with a small mound of filling- 1 heaping teaspoon per ravioli. Do not overfill or they will be hard to seal and spill out the sides.
12. Place the second sheet dough directly over the first. Get rid of air pockets by pressing down gently on the dough. With a rolling pin press down gently and roll on top of the second pasta sheet to cut and seal the edges.
13. When done- turn over the ravioli maker and the individual ravioli will pop out sealed and cut! If they don't come out- gently wiggle them until they come off from the mold.
14. Place the uncooked ravioli on a large baking sheet lined with parchment paper and semolina flour. Cover with a clean and light kitchen towel until ready to cook.
15. Make sauce of choice and boil ravioli in a large pot salted water for about 3-5 minutes until they float to the top. Cook in batches. Coat with desired sauce and extra cheese. Mangia! (eat)