Spinach and Cheese Ravioli

Ingredients

• 2 cups fresh spinach, washed and stemmed
• 1 egg
• 2 cups plain flour
• 2 cups semolina
• ½ tsp salt

Filling

• 1 pound ricotta
• 2 cups shredded mozzarella
• 1 cup freshly grated Parmesan
• 1 egg
• 2 cloves garlic, finely chopped
• 2 cups porchini mushrooms, coarsely chopped
• Salt and pepper, to taste
• Flour (for sprinkling)

Method

1. In a food processor, combine the spinach and egg. Pulse the mixture until it forms a loose paste.
2. Add the flour, semolina, and salt. Pulse until it forms smooth dough. Cover and rest at room temperature for 1 hour.
3. In a bowl, combine all the filling ingredients.
4. On a lightly floured surface, roll the dough thinly. Cut 2 sheets of dough (for top and bottom) to fit the length and width of your ravioli mould. Ease 1 sheet on top of the mould. Place a dab of the ricotta mixture into each indentation. Cover with second sheet of dough. Roll the rolling pin over to cut the dough into squares.
5. Bring large pot of salted water to boil. Add the ravioli and cook for 6 minutes or until the ravioli float to the top and are tender. Add ham and spinach to finish.