Ricotta and Spinach Ravioli

Method

1. Prepare fresh pasta: on a work surface, pour the flour into a mound and make a well. Add the eggs and beat with a fork, gradually incorporating the flour. Once combined, knead by hand until a smooth dough forms. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes.
2. Meanwhile, prepare the filling: heat oil in a pan, add the spinach and cook over high heat for 1 minute. Then cover, lower the heat, and cook for 5-6 minutes until wilted.
3. Drain the spinach, squeeze out excess water, then chop finely.
4. In a bowl, combine the chopped spinach, a pinch of salt, grated cheese, ricotta, and nutmeg. Mix well with a fork.
5. Take the dough: cut off a piece, sprinkle with a little semolina, flatten with fingers, and pass through a pasta machine, starting at the thickest setting and gradually reducing to get a thin sheet.
6. Trim the edges of the sheet and cut in half.
7. Transfer the filling to a piping bag (or use a teaspoon) and place dollops of filling on the first sheet at even intervals.
8. If the sheet is dry, lightly moisten with water between the filling dollops.
9. Cover with the second sheet and press firmly to remove air, sealing around the filling.
10. Cut the ravioli into squares about 4.5 cm per side.
11. Repeat with the remaining dough.
12. The ravioli are ready to cook. To store, keep refrigerated covered or freeze: place on a tray in the freezer for one hour, then transfer to a freezer bag.