Spinach and Ricotta Ravioli

• 400 g egg pasta, simple or enriched
• 250 g fresh spinach
• 150

Pick off any overly large stems from the spinach, wash the leaves and boil in salted water until tender (1 minute for baby leaves, 2 for bigger ones). Drain, refresh in cold water and immediately drain again. Squeeze dry, first by hand and then in a cloth – you should have 100–110g in the end. Chop as finely as you can bear with a sharp knife.

Mix the spinach well with the remaining ing