Naked Spinach Ravioli Logudorese Style

Cook the spinach leaves for 20 minutes, until tender. Drain thoroughly and let them rest in a colander, so they'll release some of their cooking water before being added to the pasta dough.

Pour the fresh sheep's milk ricotta into a bowl and combine it with the egg, stirring until smooth. The base should be smooth, with no visible lumps, before adding the other ingredients.

Add the 00 flour and the grated cheese, continuing to mix. Then add the spinach, well squeezed by hand, and finish with a grating of nutmeg and season with salt to taste. Work the mixture until it appears compact and homogeneous.

Dust one off baking pan with flour and keep it ready to accommodate the naked ravioli. The floured surface prevents the balls from sticking together and makes them easier to handle during shaping.

Take small portions of dough and shape them into balls of about 2 centimeters (0.79 in) in diameter. Lightly flour them one at a time and place them on the baking pan, checking that they maintain a compact and regular shape.

Bring to a boil Bring plenty of salted water to a boil and gently lower the balls. Cook them until they float to the surface: this is the indicator provided to tell them they're done.

Remove the naked ravioli as they rise to the surface using a skimmer Transfer them directly to a serving dish. Dress them with tomato sauce and grated cheese, spreading the dressing evenly.