Homemade spinach and ricotta ravioli

Ingredients

• 3/4 cup whole milk ricotta
• 1 egg
• 1/2 cup finely chopped drained frozen spinach
• 1/4 cup grated Parmesan
• 2 tablespoons finely chopped fresh basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

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Preparation

• In a large bowl combine the flour and the water.
• Using a wooden spoon, stir to combine into a large ball handling as little as possible. Cover with plastic wrap and let sit for 20 minutes.
• Combine all the ingredients except the egg in a medium bowl and stir to combine. Taste the mixture and add more salt if necessary. Add egg and mix until combined.
• Form the ravioli using the above method and bring a large pot of salted water to a boil over high heat.
  
• Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.
• Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

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