Ravioli di ricotta e spinaci

Method

1. 1 Knead the flour with the eggs for about 10 minutes until smooth and elastic, then cover and let it rest for 30 minutes.
2. 2 Boil spinach for 2 minutes, squeeze out the excess water, then chop it finely.
3. 3 Mix the cabbage with ricotta cheese, grated cheese, nutmeg, salt, and pepper to make a filling.
4. 4 Roll out the dough into two thin sheets, place each filling ball 4 cm apart, cover with the second sheet of dough, press out all the air, and then cut into squares.
5. 5 Boil ravioli in salted boiling water for about 4 minutes, until the noodles float to the surface.
6. 6 Melt unsalted butter with sage leaves for 2 minutes to release the aroma, pour over ravioli and sprinkle with grated cheese.

With an appliance

• Microwave 58 min

  Replace step 2: place the wet spinach in a loosely covered bowl, microwave at 800W for 2 minutes, then let cool and squeeze out as much water as possible. Keep step 5 as ravioli needs to be boiled in plenty of water to prevent sticking.