Place the flour on a working surface and add a pinch of salt, make a well and crack the eggs in the middle.
Start mixing the ingredients with your fingers until the eggs are integrated with the flour.
Begin to knead little by little integrating the flour well. Add one or two tablespoons of cold water while kneading.
Knead for 10-15 minutes by hand (less if you use a stand mixer) until you get an elastic and completely smooth dough.
Wrap the dough with kitchen film and let it rest in a cool place for 30 minutes.
Make the filling:
Cook the spinach in salted water until tender.
Drain them very well and squeeze them until most liquid is discarded.
Let them cool completely and then chop them finely with a knife.
Put the spinach in a bowl, add the ricotta cheese, the Parmigiano cheese, a little salt and pepper, and the nutmeg. Mix to combine.
Make ravioli:
Flour a working surface and divide the dough into 3 parts.
Leave two dough portions well covered with cling film while working with one.
Roll the dough into two long rectangular sheets about 1mm thick (a little less than 1/16″).
Place small mounds of the ricotta filling on one of the sheets, leaving about 3cm (1.2-inch) of empty space between them.
Brush with a bit of water the dough and around the filling.
Then place the other sheet of pasta dough on top of the filling, making sure the edges are well aligned to each other.
Flatten with your fingers in the middle and around the filling so the dough sheets stick nicely.
With a cookie cutter or a knife, cut 4×4 cm (1.5×1.5-inch) squares.
Place ravioli on a floured plate or tray to prevent them from sticking together.
Transfer the ravioli to the fridge and allow them to rest from 30 minutes to 1 hour before cooking them.
Repeat until all dough and filling are used.
How to cook:
Bring to a boil a large pot with salted water.
Carefully add the fresh ravioli to the pot and stir gently.
Cook for about 2-3 minutes or until all pieces are floating on top.
Remove the ravioli with a slotted spoon and place them in a mixing bowl.
Add your favorite sauce, mix to coat, and serve.
Notes
Always allow the ravioli to rest from 30 minutes to 1 hour in the refrigerator before cooking them. This resting time helps to prevent the ravioli from breaking when boiling in the water.
You can prepare the spinach and ricotta filling up to 2 days in advance and keep it in the fridge until it is time to use it.
To make the preparation of the ravioli easier, you can place the filling mixture in a pastry bag as shown in the video.
Check up the ricotta cheese, if it’s too watery you might need to drain it by placing it on a colander over a bowl for about 2 hours.
Don’t worry if your ravioli are not perfectly cut, that’s the beauty of homemade pasta!