4 cups unbleached all-purpose flour or “00” flour, or a combination
You can also close the ravioli using a fork.
4 large eggs
1 tsp. extra-virgin olive oil
1/2 tsp. coarse salt
Dump the flour in a pile on a work surface. Make a deep, wide well in the center and pour in the eggs, olive oil, and salt. Begin mixing the eggs with a fork, staying in the center and being careful that the eggs don’t breach the wall. Little by little, mix in flour from the sides until the dough starts to move as a unit and is too stiff to mix with a fork. Continue mixing by hand, incorporating more flour to stiffen the dough. When it doesn’t easily absorb more flour (one signal is floury, dried bits of dough flaking off the mass), set the dough aside; scrape up all the remaining flour and pass it through a sieve to sift out any dried-up bits. Discard the bits and keep the cup or two of sifted flour on the work surface to use during kneading if necessary.
Wash and dry your hands. Knead the dough on the lightly floured surface until it’s a smooth, homogenous ball of dough, firm but resilient, neither too dry nor too soft, about 5 minutes; it should no longer stick to the surface. Poke it and it should spring right back; press your finger into the center and it should feel just a bit tacky. If it’s very sticky, knead in more flour.
When the dough is sufficiently kneaded, a finger dent will bounce back.
Wrap the dough loosely in plastic and refrigerate for at least 1 hour, or up to 8 hours.
for the stuffing:
8 oz (225 gr) ricotta cheese
1/2 cup (25 gr) of freshly grated Parmesan cheese
1/4 teaspoon of grated nutmeg grated
10 oz (280 gr) of cooked spinach Chop the spinach and add to a large bowl, with the ricotta cheese, egg, Parmesan cheese, nutmeg and a bit of salt. Mix well.
Cut ravioli sheets with a ravioli cutter. Using a brush, brush with egg yolk around each ravioli. Place 1 teaspoon filling in the center, close to expelling the air, sealing the edges properly.