Ingredients portion 2
Wheat flour 400 g
Egg yolk 2 pieces
Chicken egg 2 pieces
Salt 1 teaspoon
Spinach 200 g
Ricotta cheese 300 g
Butter 20 g
Water 1 cup
Parmesan cheese 50 g
Cooking instructions 25 minutes
1 Wash and chop the spinach and mix with the ricotta.
2 Lightly beat the eggs in the food processor, add the salt, flour and yolks and mix together in the food processor. Divide the dough into two portions and roll out into thin sheets.
3 Place the filling in balls 5 cm apart on one sheet of dough. Cover with the second layer. Cut into squares and place in the freezer for 10 minutes.
4 Heat the oil in a heavy-based pan, add a cup of stock (or water) and salt. Cook the ravioli under a lid for 10 minutes. Season with pepper and a sprinkling of Parmesan.