For 4 people
INGREDIENTS:
125 g. Pasta dough
250g ricotta
200g frozen spinach leaves
PREPARATION:
For the filling, sauté the spinach in a pan, add the ricotta, mix everything well, remove from the heat.
Roll out the pasta dough as thinly as possible and cut out approx—6 cm squares from it. Cook the square pasta sheets in plenty of salted water until al dente and rinse in cold water.
Prepare the pasta sheets on a greased or baking paper-lined baking tray, spread the filling on top, and cover with a second pasta sheet, pressing the edges together slightly.
In the meantime, make a sauce with butter, white wine, chicken stock, salt and pepper, and nutmeg. Let this simmer and drizzle it over the ravioli.
Put the baking tray in the oven and bake the ravioli at 200° C convection oven for about 15 minutes. Arrange on plates, sprinkle with Parmesan, and serve.
TIP: Make the pasta dough with 500 g white flour, four eggs, and a little cold water. Slowly work the eggs into the flour, adding just a little water at a time until you have a loose dough. Knead this on a floured surface for 6 minutes until smooth and elastic. Leave to rest for 30 minutes, then roll out thinly.