Preparation
Briefly blanch the spinach in boiling water, drain, rinse under cold water then drain, pressing well.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000183/000183_step_1_M.jpg)
Finely chop the spinach.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000183/000183_step_2_M.jpg)
Mix the spinach in a bowl with the ricotta, egg, and the peeled and chopped garlic. Season with salt, pepper and nutmeg to taste.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000183/000183_step_3_M.jpg)
Mix well and taste.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000183/000183_step_4_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000183/000183_step_5_M.jpg)
Carefully spread the pasta edges with the beaten egg.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000183/000183_step_6_M.jpg)
Carefully roll the second half of the pasta over the fillings.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000183/000183_step_7_M.jpg)
Press the spaces between the fillings with your fingers to seal.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000183/000183_step_8_M.jpg)
Cut out the ravioli with a dough wheel.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000183/000183_step_9_M.jpg)
Cook in a saucepan of boiling salted water.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000183/000183_step_10_M.jpg)
Boil for 4-5 minutes. Carefully remove the cooked ravioli with a slotted spoon and drain.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000183/000183_step_11_M.jpg)
Serve with grated cheese.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000183/000183_step_12_M.jpg)