Spinach and ricotta

Ingredients

For 4 servings

• •250 g 250 g Flour
• •1 1 Egg
• •80 ml 80 ml Water
• •1 1 spoon. Salt coffee
• •400 g 400 g frozen spinach
• •200 g 200 g Ricotta
• •1 1 Small box of tomato pulp
• •5 5 Brins of basil
• •1 1 Olive oil fillet

Method

1. 1.In a salad bowl, sieve the flour with the salt and then a bowl beat the egg with the water. Pour it over the flour and add 3 finely chiseled basil strands and mix until a soft paste is obtained. Let her rest for 30 minutes. Cut it in 4 and pass the balls to the mill until a fine dough is obtained. Detail it in 24 rectangles of about 10 x 10 cm.
2. 2.In a salad bowl, heat spinach in the microwave for 10 minutes. Press them to remove the maximum water. Mix with crumbled ricotta. Salt and pepper. Place this stuffing in the center of 12 ravioli leaves. Cover the other 12 and close them slightly moistening the edges and pressing with the fingers.
3. 3.Dip them in a large volume of boiling salted water for 5 min.
4. 4.In a hopper, heat the tomato pulp, add the chiseled basil.
5. 5.Pour the ravioli, mix and serve with parmesan slats.