To prepare our delicious ricotta and spinach ravioli, start with the fresh egg puff pastry. Then, take the flour and pour it into a bowl with the previously beaten eggs.
Mix the ingredients well. We recommend using a planetary mixer with the hook at a speed of a little less than half, but you can otherwise use your hands until the dough reach the smoothness and the homogeneousness that you want.

Form a sphere and wrap it with a transparent film; let the dough rest for 30 minutes away from light and drafts, to prevent it from drying out.

While the dough is resting, you can make the filling; rinse the spinach, place them in a non-stick pan with a wide bottom an cover them with a lid to let them dry.

Let them cook until they are soft. At that moment, let them drain and keep them aside.

Take a bowl and pour in ricotta and Parmesan; if you want to add flavor, grate a little nutmeg and mix with a hand whisk. Then, add salt and pepper, always to your liking.

Finely chop the spinach with a mixer or a knife, and add them to the ricotta cream. Mix until you get a homogeneous mixture.

After these steps, our mixture is ready to be put in a sac-à-poche. Take the puff pastry and divide it into two loaves.

Leave a stick in the film while you work the other. Lightly flour with semolina, and roll out the dough until you obtain a rectangular sheet about 2mm thick.

Repeat the same thing with the other dough, and create small piles of filling on the pastry with the sac-à-poche. The piles of filling on the puff pasty must be 2-3 cm apart from each outer.

When you place the second sheet on the first, try to match the edges; then, cut the 4×4 cm ravioli with a notched pastry wheel.

Arrange our ricotta and spinach ravioli on a lightly floured tray with re-milled semolina. Cook the ravioli in boiling water and season them as you like.

Tips for preparing ricotta and spinach ravioli

Sprinkle water on the edges of the puff pastry to ensure that when you roll out the second puff, it sticks easily.