ravioli ricotta cheese and spianch

A timeless classic — creamy ricotta blended with tender spinach wrapped in delicate pasta sheets. This ravioli is light, elegant, and deeply satisfying.

Ingredients:
- Pasta dough (from egg pasta recipe)
- 250g ricotta cheese (well drained)
- 200g fresh spinach (blanched and chopped) - 50g grated Parmigiano Reggiano
- Zest of 1 lemon (optional)
- A pinch of nutmeg
- Salt and pepper, to taste

Directions:
1. Prepare the filling: mix ricotta, chopped spinach, Parmigiano, lemon zest (if using), nutmeg, salt, and pepper.
2. Roll out fresh pasta dough into thin sheets.
3. Place small mounds of filling evenly on one sheet, then cover with another. Press around each mound to seal.
4. Cut into ravioli using a cutter or knife. Let dry on a floured surface.
5. Cook in salted boiling water for 2–3 minutes. Serve with butter and sage, olive oil, or a light tomato sauce.