RAVIOLI RICOTTA & SPINACI

Directions

FOR THE FILLING

In a large pan, cook the spinach covered with a lid until wilted, drain, and chop. Put the ricotta with the egg, salt, parmesan, smoked cheese and chopped spinach in a bowl and mix well. Store in the refrigerator.

FOR THE DOUGH
We put the flour in a bowl and mix well. Transfer to the surface and knead until it is well homogenized. Wrap it with a plastic wrap and let it rest for 30 minutes at room temperature. Cut portions of the pasta with a spatula and on the floured surface roll out the dough very thinly with a rolling pin, taking parallel pieces. Put the filling and fold the dough. We remove the trapped air and cut it into pieces (approx. 5-6cm). You can cook them in boiling water, add salt and pepper, or freeze them for an hour, then transfer them to freezer bags and cook them straight frozen in boiling water (no thawing needed).