Start by preparing the fresh egg pasta. Beat the eggs in a bowl and gradually add the flour while mixing with your hands until all the flour has been incorporated.
If the dough is not very elastic, add some warm water to make the dough softer. If, on the contrary, it turns out to be sticky, add extra flour.
Transfer the dough to a work surface and work it energetically for about 5-10 minutes. When you have obtained a smooth and homogeneous dough, form a sphere and cover for about 20 minutes, allowing it to rest.
While the pasta is resting, prepare your filling. Start by sautéing your spinach with just a touch of olive oil and salt. When ready, transfer them to a bowl and pat them dry, removing as much water as possible.
Chop your spinach as finely as possible, add the ricotta (make sure the ricotta is well drained), parmigiano, nutmeg, salt, and pepper, and whisk it all together.
Transfer the mixture into a piping bag and keep it aside.
At this point, the dough will have been well-rested. Divide it into two loaves. Leave one wrapped in plastic wrap so it doesn't dry out. After lightly flouring it with semolina, roll out the dough with your pasta roller, passing it between the rollers starting from the thickest setting and gradually making it thinner.
We’ll will have to obtain a rectangular sheet about 1 mm thick.
Repeat the operation with the remaining dough. Roll out the two rectangles of puff pastry on a lightly floured work surface with the semolina flour and create small piles of filling, making sure they are 3 cm away from each other.
Brush some water on the edges of the sheet so that when you roll out the second sheet on top, it will stick more easily.
Make sure to let the air out between one ravioli and another, pressing around the filling with your fingers, in order to prevent them from opening during cooking and letting the filling out.
When you lay the second sheet, make the edges match up with the first. With a notched pasta wheel, cut between the fillings and that way you will get about 24 ravioli.
Place them on a lightly floured tray with semolina and… your ravioli with ricotta and spinach are now ready! You can then cook them in boiling water and season them as you like!
