Spinach Ricotta Ravioli

Blanch 180 g spinach in boiling water for about 30 seconds, just until wilted, then rinse in cold water.

Squeeze it several times by hand until no water drips, then chop it finely so the filling stays firm.

Combine 250 g ricotta, the chopped spinach, 50 g Parmesan, 1 egg, and part of the salt in a bowl.

Mix evenly without leaving large cheese lumps.

Lay out one fresh pasta sheet from the 300 g portion and spoon the filling into small mounds with space between them.

Work before the pasta edges dry out, since dry dough seals poorly and can split in boiling water.

Brush a thin layer of water around each mound and along the pasta edges.

Cover with the second sheet, then press from around the filling outward to push out trapped air and make a tight seal.

Cut the ravioli along the sealed lines.

Add the remaining salt to boiling water, cook the ravioli over medium-high heat for 3 to 4 minutes, and lift them out as soon as they float.

Melt 25 g butter in a pan over low heat until the foam settles.

Add the drained ravioli and turn them gently with a spoon so they are coated without tearing, then serve while warm.