Ravioli with spinach and ricotta

We take the spinach and wash it in running water, boil it. Dry the cooked spinach. Grind the spinach using a blender. Put the butter in a frying pan and simmer the spinach over low heat for 5-10 minutes. Set aside cooked spinach to cool. We take the Ricotta cheese and using a fork, soften until a creamy consistency is formed, add the spinach and mix.

We wash the parsley like spinach, dry it and finely chop. Grind bread crumbs (it is better to use a mixture of breadcrumbs). Chopped parsley and breadcrumbs, grated cheese and an egg are added to a mixture of spinach and ricotta cheese. Salt, pepper and beat with a blender.

Sift the flour and pour into a bowl, add the egg and salt there. We knead the steep dough, the main thing is that it is elastic if the dough turned out to be tight. You can add a little olive oil. The dough can be kneaded using a food processor.

Roll the dough into a small ball, cover with a clean kitchen towel and let rise for about 30 minutes. After, roll out into a couple of thin rectangular layers.

On each layer of dough, put the filling in small sizes, the size of a walnut. We distribute the filling evenly at the same intervals from each other. Between the fillings, moisten the dough with water using a brush.

We cover with another layer of dough, tightly pressing the filling between the pyramids. Gently cut the dough between the fillings and press the edges to make squares.

Dry the ravioli for 8-10 minutes, then lower them into a saucepan with pre-boiling salted water.

When the ravioli starts to float, you can remove them using a slotted spoon.

Place on a serving platter, drizzle with butter and sprinkle with grated Parmesan cheese.