Preparation
Step: 1/14

Put the flour, semolina, eggs and olive oil in a bowl with a little salt. Knead with the dough hooks of a hand mixer. Add flour or a little water to make a firm dough. Knead by hand until the dough is smooth.

Step: 2/14

Wrap the dough in foil and chill for at least 30 minutes in the fridge.

Step: 3/14

Wash the spinach and blanch in boiling salted water for 1-2 minutes. Drain, rinse in cold water and drain well, pressing out all the liquid. Finely chop the spinach.

Step: 4/14

Peel and finely chop the onion and garlic.

Step: 5/14

Fry for 3-5 minutes in the hot butter over a medium heat until softened. Add the onions to the spinach.

Step: 6/14

Add Parmesan and ricotta to the spinach and stir.

Step: 7/14

Grate some nutmeg into the filling.

Step: 8/14

Season the filling with salt and pepper to taste.

Step: 9/14

Roll out the dough on a floured surface into thin strips, about 10cm wide.

Step: 10/14

Whisk the egg and brush over the dought. Put the filling in a piping bag and squeeze onto the dough.

Step: 11/14

Repeat with all the dough sheets.

Step: 12/14

Roll out the filled dough sheets lengthwise.

Step: 13/14

Using the handle of a spoon, press out the ravioli every 3cm along the dough.

Step: 14/14

Cut and press the ends well to seal. Bring plenty of salted water to the boil in a large pan and cook the ravioli for 3-5 minutes. Remove with a slotted spoon, drain and serve in a little butter.