• 1 batch homemade pasta dough.
• Eggs:-My recipe has a weight of eggs to guarantee the perfect ratio. Room temperature always.

 

For the filling

• 300 grams frozen spinach defrosted.
• Whole milk ricotta cheese:- Ricotta is a classic in ravioli fillings as it is super stable and gives a beautiful creaminess. There is no substitution. It's actually fun to make your own ricotta too!
• 250 grams ricotta cheese.
• 80 grams parmesan cheese finely grated.
• 1 tablespoon lemon juice (plus all the zest).
• salt and pepper to taste.

• Once the spinach is completely defrosted put it in the middle of a clean tea towel (one that can get a bit stained!) and wrap it up, squeezing as much water out as you can.
• In a food processor (or by hand), blend all the filling ingredients together until well combined.
• Season to taste with salt and pepper. You want it on the saltier side as it will have a lot of pasta wrapped around it! A good ½ - 1 tsp salt.
• Put it into a piping bag or covered bowl in the fridge. I like to have it refrigerated for at least an hour if possible as it's easier to work with when solidified slightly.
• Roll out ¼ of your dough, I go to setting 6 on my marcato. Cut the sheet in half and place one of the sheets on a baking sheet covered with a damp tea towel so it doesn't dry out (I actually use a deep roasting tray so the tea towel doesn't touch the pasta.)
• It's a good idea to lightly dust the cutting board with flour so the ravioli don't stick when you are pressing down.
• Using the cookie cutter or glass, lightly mark out circles on the pasta sheet as a guide where to place filling.
• Pipe or spoon tablespoon size dollops of filling in the middle of the circles.
• Get the other half of the pasta sheet and lay it over top but keep one end lifted while you work around the individual mounds of filling, getting as much air out as you can. Don't worry if you get pleats, pasta is supposed to be rustic!
• Using the cookie cutter, stamp the shapes out, pressing really hard to cut through the pasta. Alternatively use a glass and run a knife around the edge.
• Lift the ravioli off the cutting board and work around the outside of the circles, pressing the two layers quite firmly to thin it out slightly.
• Place the finished shapes on a baking sheet lined with parchment paper, dusted with semolina and covered loosely with cling film.
• They will take 4 - 5 minutes to boil. Storage notes are in notes below.
• finished them in my 10 Minute Brown Butter Sauce which is linked in notes below. Serve them with any sauce you like though!