RICOTTA CHEESE AND SPINACH RAVIOLI

Pour the flour onto a work surface, create a well in the middle. Break the eggs into it, knead well until you obtain a smooth and even dough. Cover the ball of dough with a tea towel and let it sit for at least half an hour.

Prepare the filling. Firstly sauté the spinach in butter and adjust salt and pepper to taste. Put it aside and let it cool. Strain the ricotta through a sieve into a bowl. Mix in the grated Parmesan, a pinch of salt, a sprinkle of pepper and a grating of nutmeg. Finely chop the spinach and mix it with the cream with the three egg yolks. If you prefer you can obtain a smoother filling by chopping all the ingredients in a mixer.

Using a rolling pin or a pasta machine, roll the dough out into thin sheets. Cut out 10cm squares, place a dollop of filling in the centre of each one and then fold them diagonally. Cut the tortelli into crescents using a glass or a round pasta cutter.  Press gently with your fingers to let the air out and seal the edges together.

Make the tomato sauce: bring the salted water to a boil in a large pot. Pierce the tomato skin and dip it for 30 seconds in boiling water. Cool the tomato and then remove peel and seeds. Blend everything with a drizzle of extra virgin olive oil. Season with salt and pepper and set aside.  In the same boiling water blanch the finely cut asparagus. Strain them after a few seconds and set these aside as well.

Lastly, boil the ravioli in the same water. After 4-5 minutes strain them with the slotted spoon and dress them with extra virgin olive oil.

Serve immediately, garnishing with asparagus and covering with tomato sauce.