Spinach and Ricotta Ravioli

Ingredients 

• 1 cup blanched and chopped spinach leaves 
• 1/2 cup ricotta cheese

Pasta dough

• 1½ cups + for dusting refined flour
• 3/4 cup semolina
• Salt to taste
• 2 eggs
• 1 tablespooon olive oil + as required 
• as required egg wash

Stuffing

• Crushed black peppercorns to taste
• 1 1/2 teaspoons onion powder
• 1 teaspoon garlic flakes
• 1/4 teaspoon nutmeg powder
• Salt to taste
• 1 1/2 tablespoons grated parmesan cheese 

Sauce

• 3 tablespoons butter
• 4-5 sage leaves
• Micro greens for garnish
• Olive oil for drizzling

Method

1. For the pasta dough, take refined flour, semolina, and salt in a large bowl. Break the eggs and separate the yolks and add them to the bowl, add sufficient water and mix well. Knead to stiff dough.
   Add olive oil and knead again till well combined. Cover with a damp muslin cloth and set aside to rest for 30-35 minutes.
2. For the stuffing, in a bowl, add spinach, ricotta, crushed black peppercorns, onion powder, garlic flakes, nutmeg powder, salt, and mix well. Sprinkle parmesan and mix well. Set aside.
3. Dust the worktop with flour, divide the dough into two portions, and roll the dough into oblong shape.
   Set the pasta machine to the lowest setting and dust with flour. Insert the dough into it, turn the handle with one hand and hold the dough coming through the machine with the other.
4. Change to the next setting and repeat the process 3-4 times. Once the pasta has reached the desired thickness, dust flour on the worktop and place the prepared sheet on it.
   Add a portion of the prepared stuffing at equal intervals along half of the pasta sheet, brush egg wash around the filling.
5. Lay the remaining layer of the pasta sheet on top and press down around each filling portion with a cookie cutter. Dust with flour and place the prepared pasta on it and set aside.
6. Heat sufficient water in a deep pan, add salt, drizzle olive oil and let the water come to a boil.
   Drop in the prepared pasta in the boiling water and cook till they float on the surface. Strain and set aside.
7. For the sauce, heat butter in a non-stick pan, tear sage leaves and add to the pan, add the cooked ravioli and gently toss to coat.
   Garnish with micro greens and serve hot.