Ravioli

1. Mound the all-purpose flour and semolina on a clean surface, make a well in the center, add the eggs, olive oil, and salt, then beat the eggs with a fork while gradually pulling in flour until a shaggy dough forms.
2. Knead the dough for about 8 to 10 minutes until smooth and elastic, then wrap it and let it rest at room temperature for 30 minutes.
3. Meanwhile, make the filling by combining the ricotta, finely chopped spinach, parmesan, egg yolk, nutmeg, black pepper, and a pinch of salt, stirring until uniform.
4. Cut the rested dough in half and roll each piece through a pasta machine or with a rolling pin into thin sheets, keeping the sheets covered so they do not dry out.
5. Drop teaspoons of filling about 4 cm apart on one sheet, brush around each mound with water, lay a second sheet on top, press out the air around each filling, and cut into squares with a knife or cutter, sealing the edges firmly.
6. Bring a large pot of well-salted water to a gentle boil and cook the ravioli in batches for 3 to 4 minutes until they float and the edges are tender, then lift out with a slotted spoon.
7. Toss the cooked ravioli gently with a little melted butter or your favorite sauce and serve immediately with extra parmesan.

You'll use: Large pot · Saucepan