Ravioli di ricotta e verdure con burro, limone e menta | La Vialla

Ingredients

• 500 g plain flour
• 4 eggs
• 1 Extra Virgin Olive Oil
• 1 pinch of salt
• 250 g spinach
• 1 clove of garlic
• 3 Extra Virgin Olive Oil
• 120 g Parmigiano Reggiano cheese
• 350 g fresh ricotta (if possible made with sheep’s milk)
• 1 pinch of nutmeg, salt and pepper
• 100 g butter
• 3 lemon
• 8 tbsp fresh cream
• 6 tbsp grated Parmigiano Reggiano
• 1 bunch of fresh mint
• salt