Spinach and Ricotta Ravioli | Ravioli Verdi agli Spinaci e Ricotta - Pasta et Al

Ingredients

• 200 g 00 flour (plus up to 80g for moisture left in the spinach)
• 100 g semolina flour
• 80 g spinach (blanched, pureed, and drained/blotted (substitute with defrosted frozen spinach))
• 2 eggs
• 1 egg yolk
• 1 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 400 g fresh ricotta
• 50 g spinach (blanched, drained/blotted, and chopped (substitute with defrosted frozen spinach))
• 1 egg
• 1/2 cup grated parmesan
• salt and pepper (to season)