Spinach and Ricotta Ravioli @jasminseats

Spinach and Ricotta Ravioli Ingredients: - 400g (14 oz) ’00’ Flour - 4 large eggs - 1 additional egg yolk - 400g (14 oz) baby spinach - 800g ( lb) ricotta - 1/4 of a whole nutmeg, grated - 2 lemons - 100g (3.5 oz) butter - 10 sage leaves Method: 1. On your workspace, spread out the flour and create a well in the center. Crack in the 4 large eggs and add the extra egg yolk into this well. 2. Gently beat the eggs with a fork, gradually incorporating the flour from the sides of the well. As the mixture thickens, switch to using your hands to knead. Continue for about 10 minutes until the dough is smooth and elastic. 3. Shape the dough into a ball and wrap it in cling film. Let it rest in the fridge for 1 to 3 hours. 4. Boil the spinach until wilted, then drain and squeeze out any excess water. In a large mixing bowl, combine the spinach, ricotta, grated nutmeg, and the zest of 1 lemon. Season with salt and pepper to taste. 5. Roll out the pasta