Ravioli Filled with Spinach & Ricotta

Place the flour, water, eggs, salt, and olive oil in a food processor, blend for 3-5 minutes until smooth and not sticky, rest for 30 minutes.

Roll the dough into 2 rectangles approximately 51 x 35.5 cm (20 x 14in).

Mix together the spinach and ricotta in a bowl with a pinch of salt and pepper.

Spoon small mounds of filling in lines over one piece of dough. Brush around the edges with water, cover with 2nd piece of dough, cut into squares. Zigzag edges are optional.

Leave to dry out on the work surface for 30 minutes.

Cook the ravioli in boiling water for 5 minutes, serve with a tomato sauce and grated cheese.