Spinach and Parmesan Ravioli

Method

1. Prepare the spinach pasta dough: mix 00 flour, semolina, eggs, and spinach extract until combined. Knead the dough, then let it rest.
2. Prepare the filling: boil the spinach leaves for a few minutes, then drain well. In a bowl, combine ricotta, the drained spinach, grated Parmigiano, and salt. Mix thoroughly.
3. Roll out the rested pasta dough into very thin sheets. Using a pastry bag, pipe small balls of filling onto one sheet at intervals. Cover with a second sheet, press to seal, then cut out ravioli using a stamp or knife.
4. Prepare the fonduta: blend milk and Parmigiano until creamy and smooth.
5. Quickly fry the basil leaves in hot oil until crispy.
6. Cook the ravioli in boiling salted water until they float to the surface.
7. In a pan, melt butter and sauté the cooked ravioli briefly.
8. Plate the ravioli: pour the Parmigiano fonduta generously over them and garnish with fried basil leaves.