Ravioli di ricotta e spinaci

To prepare the filling, wash the fresh spinach thoroughly. Place the fresh spinach in a large pot with only the water clinging to its leaves, cover, and cook over medium heat until wilted, about 5-7 minutes. Drain the fresh spinach very well, pressing out as much excess water as possible. Finely chop the fresh spinach.

In a medium bowl, combine the drained ricotta, chopped fresh spinach, 50 grams of Parmigiano-Reggiano, freshly grated nutmeg, 2 grams of fine sea salt, and freshly ground black pepper. Mix until well combined and set aside.

To make the pasta dough, on a clean work surface or in a large bowl, combine the 00 flour and Semolina. Make a well in the center. Crack the Large eggs into the well, add the extra-virgin olive oil and 3 grams of fine sea salt.