Spinach Ravioli

Blanch the spinach in boiling water until wilted and tender. Drain carefully, shaking off any excess water: squeezing well prevents the filling from becoming too moist and makes it easier to seal the pasta.

Sauté the spinach in skillet with some of the butter, maintaining a heat that allows them to flavor without burning the fat. Add salt and pepper and continue cooking until the mixture It appears dry, well-blended and fragrant.

Mix the flour with oil, salt, and enough water to make a workable dough. Knead until smooth and compact; the surface should be smooth and non-sticky, so it can be easily rolled out.

Divide the dough into small loaves and cover them with a cloth. Let them rest while you prepare the filling: resting makes the dough more manageable and allows it to roll out the pasta sheet more easily, without immediately withdrawing.

Roll out each loaf as thinly as possible, using your hands as well. The dough should be uniform and flexible enough to fold without breaking; however, avoid rolling it so thin that the filling shows through.

Cut out discs from the pastry and place the spinach filling in the center. Fold each disc in half and seal the edges tightly, pushing out any air and checking that the seal is complete: the filling should not leak out.

Cook the ravioli in boiling salted water, treating them like regular stuffed pasta. Gently lower them into the water and cook until the pasta is tender and the ravioli remain whole; a steady boil helps prevent them from breaking.

Melt the butter and use it to season the freshly drained ravioli. Serve them piping hot, spreading the sauce evenly. If you want to complete the dish, add a spoonful of Parmigiano Reggiano, even if it does not belong to the indicated tradition.