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• Durum wheat semolina rimacinata or 00 flour, – 3 cups
• Egg yolks (extra large), – 8
• Olive oil, 2 tablespoons
• Water – 50 ml or more, depending on the size of the egg yolks

• Spinach – 300gr raw (cooked =200gr)
• Ricotta cheese – 300gr
• Grated Parmesan or Pecorino cheese – 60gr or 2.5 oz
• Egg – 1
• Salt and pepper
• Egg yolk – 12 (to put in the center of the stuffing)
• Butter – 200gr (for sauce)
• Grated Pecorino (for finishing)

1. Make a well with the flour. Add the egg yolks, water and oil to the well
2. Scramble the egg mixture with your hands or a fork and slowly add the  flour until a ball forms.
3. Knead the dough for about 5 minutes.
4. * Dough ball texture: a little firmer than pizza dough.

1. Add all ingredients and blend for 30 seconds using the steel blade.

1. Place dough ball in plastic wrap.
2. Leave to rest for 15-20 minutes. (Not compulsory)

* The dough ball can be prepared the day before and stored in the refrigerator.

1. In a pot of boiling salted water, blanch the spinach. Once blanched, squeeze excess water from the spinach and finely chop using a mezzaluna or food processor. Set aside.
2. In a bowl, combine ricotta cheese, Parmesan, spinach and egg.
3. Season with salt and pepper.
4. Blend until smooth. If you’re using a food processor, you’ll get a nice texture.
5. Transfer to a pastry bag and chill until ready to use.
6. Cut the dough ball into 4 pieces. Using the dough machine, roll out one piece at a time (cover the remaining 3 pieces well so they don’t dry out). Watch Elena’s video
7. Roll out piece of dough to #2.
8. Make pasta strips 12″ long. You should have 12 strips of pasta
9. Using a 4″ diameter cookie cutter, make 2 circles in each pasta strip.
10. Using a pastry bag, pipe a circle around the edge.
11. Take an egg, separate the whites from the yolks and make sure to remove all traces of egg white. Place the yolk delicately in the hollow of this circle of filling. Of course, the yolk must be intact. Repeat the operation with half the circles.
12. Using a brush, coat the dough around the stuffing circles with a little water, gently place a circle of dough on top and press lightly around each stuffing nest to expel air and seal the edges of the ravioli.
13. Place the ravioli on two baking sheets lined with parchment paper and sprinkled with a little semolina. You can store them for 1 hour in the fridge.