Spinach Stuffed Roll (Stuffed Ravioli)

Cook the spinach dry, only using the leaves from the washing process

After cooking, chop the spinach

Add the ricotta, Parmesan cheese, eggs, salt, and black pepper. Reserve

For the pasta: Place the wheat flour on a flat surface, forming a mound

In the middle, make a hole and place the eggs

Mix at first with the tips of your fingers

After obtaining smooth dough, let it rest for 15 minutes

Open the dough into a rectangle of 40 x 30 cm

Spread the filling over the top, leaving the edges free

Roll up like a stuffed roll, from the narrower end

Wrap in fine cotton cloth, securing the ends with twine

Place in a large pot with plenty of boiling salted water

Let it cook for 45 minutes

Remove from the water, unwrap, and cut into slices

Place them in a refrigerator dish and drizzle with fresh cream

Dust with grated Parmesan cheese and serve immediately

Serves 8-10.