Ricotta and Spinach Ravioli

Method

1. Heat olive oil in a pan, add a clove of garlic and sauté briefly. Add spinach, season with salt, and cook until wilted (2-3 minutes). Remove garlic clove.
2. Squeeze excess water from the spinach, then chop finely.
3. In a bowl, mix ricotta with a drizzle of olive oil, salt, pepper, and a few chopped basil leaves. Add the chopped spinach and mix well. Set aside.
4. For the pasta: on a clean surface, mix 150 g of semolina flour with a pinch of salt. Make a well, crack 3 eggs into it, and gradually incorporate the flour. Knead for about 10 minutes until smooth and elastic. Wrap in plastic and let rest for 15 minutes.
5. While the dough rests, prepare the sauce: heat olive oil in a pan, add a clove of garlic and a slice of Tropea onion (or regular onion). Add basil stems, then halved cherry tomatoes (mix of red and yellow). Season with salt, add a spoonful of tomato sauce, and a splash of water. Cook gently for about 10 minutes.
6. Roll out the pasta with a pasta machine: start at the widest setting, fold and pass through several times (3 times folding) to develop gluten, then gradually reduce the thickness to your desired thinness (about 4th setting). Dust with flour as needed.
7. Cut the pasta sheet in half. Place spoonfuls or piped filling along one half, brush edges with beaten egg, fold the other half over, press to remove air pockets, and cut into ravioli with a knife or cutter. Place on a floured tray.
8. Bring a large pot of salted water to a boil. Cook ravioli for 2-3 minutes until al dente. Meanwhile, finish the sauce by adding fresh basil leaves and adjusting seasoning.
9. Drain the ravioli and toss gently in the sauce. Serve with a drizzle of extra virgin olive oil, a sprinkle of lemon zest, and fresh basil.