Homemade Ricotta-Spinach Ravioli

Put the flour and a pinch of salt on a clean work surface.

Form a well in the center of the flour.

Crack the eggs into the well and add the olive oil.

Carefully whisk the eggs with a fork, gradually incorporating the flour from the edges.

Knead the dough for about 10 minutes until it's smooth and elastic.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Wash the spinach thoroughly and let it drain.

Sauté the spinach in a pan until it wilts.

Squeeze out the excess water from the spinach and chop it finely.

Put the chopped spinach into a bowl.

Add the ricotta, grated Parmesan, a pinch of nutmeg, salt, and pepper.

Mix all ingredients well until a homogeneous filling forms.

Divide the pasta dough into 2-3 portions.

Roll out each portion of dough very thinly with a pasta machine or rolling pin.

Place a strip of dough on a lightly floured work surface.

Place small teaspoons of the spinach-ricotta filling at regular intervals on the dough strip.

Lightly moisten the edges of the dough around the filling with water.

Carefully place a second strip of dough over the filling.

Press the dough firmly around the filling to enclose air and seal the edges.

Cut the ravioli into squares with a pastry wheel or knife.

Shape the edges of the ravioli with a fork for a nice pattern and extra hold.

Place the finished ravioli on a lightly floured baking sheet.

Bring a large pot of salted water to a boil.

Carefully add the ravioli to the boiling water.

Cook the ravioli for 3-5 minutes until they float to the surface and are al dente.

Melt the butter in a large pan over medium heat.

Remove the cooked ravioli from the water with a slotted spoon and transfer them directly to the pan with the butter.

Gently toss the ravioli in the butter until they are well coated.

Arrange the ravioli on plates.

Sprinkle generously with freshly grated Parmesan and a pinch of nutmeg or black pepper.