Ravioli with spinach and ricotta filling

Ingredients for 4 servings:

• 400 g flour
• 4 eggs
• 1 dash of olive oil
• 1 onion(s)
• 1 garlic
• 1 tbsp butter
• 250 g spinach, frozen or fresh
• 125 g Parmesan
• 200 g ricotta
• 1 egg yolk
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

For the dough, knead the flour, eggs, and a good splash of olive oil into a smooth dough. Add a little water if needed. Wrap the dough in cling film and let it rest in the refrigerator for 1 hour. In the meantime, peel and finely chop the onions and garlic. Sauté both in the butter over medium heat until translucent. Add the spinach and let it break down. Turn off the heat, then add the Parmesan and ricotta. Stir in the egg yolk and season with salt, pepper, and nutmeg. Divide the pasta dough into 4 pieces and roll out on a floured surface until about 1 cm thick. Now run each piece in a pasta machine until you reach the 2nd smallest setting. Place the pasta on the floured surface and use a cup to cut out round pieces of dough. Top each piece with 1 teaspoon of the filling. Fold the pasta together and press in the edges with a fork. Cook in salted boiling water until the noodles float to the surface.