Ravioli with Ricotta and Spinach

Tag : spinach
Method
Pasta:
Put flour into a bowl; make a well in the centre add the eggs andsalt.
Mix together with your hands, keep kneading until it all comestogether.
Drizzle some quality olive oil into the dough and knead it through.
Divide the dough into four pieces, cover with cling-film and putinto the fridge to rest, for about 20 minutes.
Tip: If you're not going to use it all at this stage put the excessinto the freezer, for a later date.

Filling:
Chop the wilted spinach roughly, add the ricotta, and grate somenutmeg in to flavour.
Add some finely torn basil through, 3 leaves (optional).
Finally add the grated pecorino and mix it lightly. You don't wanta smooth texture: it's nicer left a little rough and crumbly.
Putting It All Together:
Bring a large saucepan of water to the boil add salt and pour insome oil, keep the water at a rolling boiling as you make theravioli.
Take the pasta dough out of the fridge, start putting the pastathrough the pasta maker, beginning at the top number, 5, and workthe pasta through until you get it to the lowest number, 1.
The pasta should be silky smooth. Cut the pasta into moremanageable pieces if you like.
Once you have lengths which have been worked cut into rectangularpieces - you are going to fold one over the other so ensure thatthe piece is long enough fold.
With a teaspoon, take a spoon of the mixture and place in thecentre, right-hand side of the rectangle.
Brush the sides of the pasta with beaten egg yolk, and fold thepasta over. Press out any little air bubbles.
One piece of dough will make roughly 4 pieces of ravioli.
Place the ravioli into the gently boiling water.
The ravioli will only take a couple of minutes to cook.
Take the cooked ravioli out of the water put on a plate drizzlewith olive oil and grate a little pecorino cheese over, andsprinkle lightly with chilli flakes.
Richard suggests two pieces are perfect for a starter portion. Fourwill be lovely for a full lunch portion.
Tuscan Tomato Sauce:
Heat oodles of extra virgin olive oil in a pan, add to this lots offinely sliced garlic, basil and a little salt. Cook gently to letall the flavours merge.
Add the tomatoes and gently cook for 5-6 minutes, finally sprinklelightly with some chilli.
To Serve:
Spoon a little sauce over the dressed ravioli and serveimmediately.