Vegetable and Fresh Cheese Ravioli

Method

A thin, supple dough enclosing a melting vegetable filling. You feel the bite of the pasta before discovering the creamy cheese and herb center.

1. 1

   On the work surface, form a well with the flour. Crack the eggs into the center. Gradually incorporate the flour with a fork, then knead firmly by hand. The dough should become smooth, elastic, and no longer stick to your fingers. Wrap it and let it rest for 30 minutes.

2. 2

   Finely chop the onion, garlic, zucchini, and spinach. Sauté the onion and garlic in olive oil. Add the zucchini and spinach. Cook until all the water has evaporated; the pan must be dry so as not to soak the dough.

3. 3

   Off the heat, mix the vegetables with the fresh cheese, ricotta, and grated parmesan. Add a pinch of nutmeg, salt, and pepper. The filling should be compact and hold its shape in a spoon.

4. 4

   Roll out the dough very thinly, you should almost be able to see through it. Place small mounds of filling spaced apart. Cover with a second strip of dough. Press out the air around the filling with your fingers to prevent the ravioli from bursting during cooking, then cut them out.

5. 5

   Plunge the ravioli into a large pot of boiling salted water. As soon as they rise to the surface, they are cooked. Drain them gently and toss them immediately in foaming butter with a few basil leaves.