Ricotta and Spinach Ravioli

Dough

1 Lay the flour on a smooth surface, make a hole in the middle, and add the eggs, salt, and olive oil

Knead for 10 minutes

Let it rest for 15 minutes

Filling

1 Cook the spinach in water and salt, drain excess water

Mix the ricotta cheese with chopped spinach, grated Parmesan cheese, egg, yolk, grated pecorino romano cheese, nutmeg, and salt

Blend until a cream forms

Sauce

1 Melt the butter to golden brown, being careful not to burn it

Add the parsley leaves and let them wilt

Assembly

1 Roll out the dough with 0.2 cm thickness, cut two rectangles of 15 x 50 cm

Distribute six ravioli portions on one rectangle and spread a border with water

Place another rectangle on top of the filling, use a pasta cutter to make six ravioli

2 Boil water, add salt, and cook the dough for eight minutes

Drain and serve in individual plates

Spread the sauce and sprinkle with grated Parmesan cheese

Recipe by Chef Mario Santoni, from Fiorana Restaurant