Preparation

Step: 1/12

Briefly blanch the spinach in boiling water, drain, rinse under cold water then drain, pressing well.

Step: 2/12

Finely chop the spinach.

Step: 3/12

Mix the spinach in a bowl with the ricotta, egg, and the peeled and chopped garlic. Season with salt, pepper and nutmeg to taste.

Step: 4/12

Mix well and taste.

Step: 5/12

Roll out the pasta dough very thinly (or roll the dough strips through a pasta machine). Place about 1 tsp of spinach filling on each half of a rolled pasta portion, all placed about 3cm apart from each other.

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Carefully spread the pasta edges with the beaten egg.

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Carefully roll the second half of the pasta over the fillings.

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Press the spaces between the fillings with your fingers to seal.

Step: 9/12

Cut out the ravioli with a dough wheel.

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Cook in a saucepan of boiling salted water.

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Boil for 4-5 minutes. Carefully remove the cooked ravioli with a slotted spoon and drain.

Step: 12/12

Serve with grated cheese.