Ingredients:
Pasta dough:
250 g flour
3 eggs
50 ml olive oil
1 pinch of salt
Filling:
2 tablespoons olive oil
200 g spinach
100 g ricotta
Directions
In a bowl place the flour and make a well.
Add the eggs and the olive oil and knead everything by hand for about 5 minutes.
Shape into a ball form, wrap with film and place in the fridge for 1 hour.
In a skillet heat the olive oil over medium high heat. Add the spinach and sauté for about 2 minutes.
Drain and chop the spinach and place in a bowl. Add the ricotta and stir until well combined.
Roll out the pasta dough to 1/4 inch thick. Cut the dough into 2 similar pieces.
Using a teaspoon, place one spoonful of spinach mixture on the pasta sheet.
Repeat the operation leaving 1 inch space from each other.
Place the second sheet of pasta on top. Pinch the dough around the filling to form the ravioli (you can use a small shot glass)
Then using a cookie cutter, cut the raviolis.
To cook the raviolis, place in salted boiling water. After 2 or 3 minutes the raviolis are floating. This means they are done.
Serve with a creamy mushroom sauce.
