Ricotta_and_spinach_RAVIOLI - RECIPE

INGREDIENTS FOR 24 RAVIOLI Flour 00 ½ cup (250 g) Eggs 124 (124 g) - (about 2 eggs and 1 yolk) Semolina to taste - for dusting FOR THE FILLING Spinach ½ cup (250 g) Cow’s milk ricotta cheese cup (125 g) Parmigiano Reggiano PDO cheese 3.8 tbsp (50 g) - to be grated Nutmeg to taste Fine salt to taste Black pepper to taste To prepare ricotta and spinach ravioli, start by preparing fresh egg pasta. Take the flour (you can leave about 3T (50 g) aside to add when needed) and pour it into a bowl together with the beaten eggs. Knead the ingredients with your hands to make a homogeneous mixture . If the dough is not very elastic, add lukewarm water to make your dough softer so that it can be rolled with a rolling pin or with the pasta-maker machine. If, on the contrary, it is sticky, add the flour you set aside by hand. Transfer the dough to a work surface and knead it vigorously, when you have obtained a smooth and homogeneous dough, form a ball that you