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Pillowy pasta pockets filled with ricotta and spinach in butter or tomato sauce. This vegetarian mediterranean classic is a fresh, protein-rich family meal that delights every generation.
Combine flour and a pinch of salt on a clean surface; make a well and crack the eggs into the center. Gradually mix eggs into flour with a fork, then knead for 10 minutes until the dough is smooth. Wrap and let rest 30 minutes.
While dough rests, thaw the spinach and squeeze out all moisture thoroughly using a towel to prevent excess water in filling.
In a mixing bowl, blend ricotta, chopped spinach, parmesan, nutmeg, and half the pepper and salt. Mix until creamy and consistent.
Roll pasta dough into thin sheets (about 1/16 inch), dusting lightly with flour to prevent sticking. Place spoonfuls of filling 2 inches apart; brush edges with water, fold over, and seal. Cut into individual ravioli and press edges firmly.
Bring a large pot of salted water to a gentle boil. Drop in ravioli; cook for 3–4 minutes, stirring gently until they float. Remove with a slotted spoon.
In a large skillet, melt butter over medium heat. Add cooked ravioli and remaining pepper; toss for 1–2 minutes until lightly coated and aromatic. Serve immediately, optionally with tomato sauce or extra parmesan.
