Cook the spinach, with just the water clinging to the leaves after washing, over a low heat for
5 minutes until wilted. Drain and squeeze out as much moisture as possible. Cool, then chop finely.
Beat the ricotta cheese until smooth, then stir in the spinach, Parmesan and half the egg and
season to taste with nutmeg and pepper.
Halve the Pasta Dough. Cover one piece and thinly roll out the other on a floured surface. Cover
and roll out the second piece. Put small mounds of filling in rows 4 cmll1a inches apart on one
sheet of dough and brush the spaces in between with the remaining beaten egg. Lift the second piece
of dough to fit on top. Press down between the mounds, pushing out any air. Cut into squares and
rest on a tea towel for 1 hour.
Bring a large saucepan of salted water to the boil, add the ravioli, in batches, return to the
boil and cook for 5 minutes. Remove with a slotted spoon and drain on kitchen paper. Serve with
grated Parmesan cheese and / or a sauce, if liked.