-
Heap
the flour up into a mound on a marble pastry slab or wooden board or
work surface.
-
Make a
well in the centre and break the eggs into it with a generous dash
of salt.
-
Using
your hand (fingers together) as a "paddle", or a fork, stir the eggs
and gradually incorporate the flour, working with your hands once
most of the flour has been absorbed.
-
Knead
the dough, sprinkling it with extra flour to prevent it from
sticking, until it is smooth and elastic.
-
Shape
into a ball and divide in half or in quarters.
-
Cover
with a cloth and set aside.
-
Place
the spinach in a large saucepan of boiling salted water and cook for
8-10 minutes.
-
Drain,
squeeze out excess moisture and chop finely.
-
In a
large mixing bowl, combine the spinach with the ricotta, the eggs
and the extra yolk, nutmeg, salt and pepper.
-
On a
floured work surface, roll out each piece of dough until about 1-3
mm thick.
-
Cut
the pasta sheets into 7.5 cm squares.
-
Place
2 teaspoons of filling in the center of each and then gather the
edges together over it, pinching them firmly.
-
Place
in a single layer on a floured cloth and leave to stand for 2-3
hours.
-
Bring
a large saucepan of salted water to a boil with a few drops of oil
to stop the ravioli sticking together.
-
Add
the ravioli and cook until they rise to the surface.
-
Remove
with a slotted spoon and transfer to a heated serving dish.
