Spinach filling
4 cups fresh spinach
1 1/2 cups ricotta cheese
1 egg yoke
3/4 cup parmesan cheese, grated
1/4 tsp fresh nutmeg
salt and pepper

Pasta Dough
300 grams all purpose flour
3 eggs
pinch of salt
drizzle of olive oil

Pasta Sauce
1 1/2 cups cherry tomatoes
4 cloves garlic, minced
1 Tbsp chopped basil
2 cups arugula
salt and pepper

Instructions

Make a well out of your flour and crack your eggs into the center. Then add salt and olive oil to your eggs. Start mixing and gradually incorporate the flour from the outside. Once the egg mixture is thick, use a bench scraper and incorporate the rest of the flour. Once you have a dough, knead it for 10 minutes. Then, wrap in plastic wrap and let rest in the refrigerator for about 20 minutes.

Bring a pot of water to a boil and blanch your spinach for 2 minutes. Then remove and finely chop. Set aside.

In a bowl, add ricotta cheese, finely chopped spinach, parmesan cheese, egg yoke, nutmeg salt and pepper.
Mix well, add to a piping bag and place in refrigerator

Next, take your pasta dough, divide into four pieces. Roll each piece through your pasta roller into thin sheets. Pipe small dollops of your filling onto 1/2 of your pasta sheet. Next, fold the other half over the filling and press to seal. Then, using a fluted ravioli cutter, cut your ravioli. Place on a floured baking sheet and set aside.

Bring a pot of salted water to a boil. Boil your ravioli for about 4 minutes.

In a pan, over medium heat, add your olive oil. Once hot, add your minced garlic. Cook until fragrant. Then add your cherry tomatoes. Stir to coat with the oil. Then add a lid and cook for about 2 minutes or until blistering and softening. Mix and mash your tomatoes until you have a sauce. Then add your arugula, cover with a lid and cook for 2 more minutes. Season to taste with salt and pepper, add your cooked ravioli and mix gently.

Add some ravioli to a bowl, garnish with parmesan and enjoy!

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