- STEP 1
Make pasta:
- STEP 2
Mix flour, semolina, a pinch of sea salt and a tsp. estra virgin olive oil. Wrapped in cling filml and let to rest in fridge for 1/2 hour.
- STEP 3
Bring to boil spinach in a pot with water. Drain spinach and use a blender to grind very well.
- STEP 4
Put the mushrooms in blender and pulse-chop very well. Transfer mushrooms in hot pan and let to evaporated water for a few minutes.
- STEP 5
Mix spinach with mushrooms pure, add nutmeg and parmesan. Taste and season occasionally with sea salt and freshly ground black pepper.
- STEP 6
Spread your dough and cut round shape at 8cm. Fill with puree, grease dough with little egg wash then stick halves.
- STEP 7
Bring to boil a pot with water and sea salt. Put inside the ravioli and cook 'al dente'.
- STEP 8
Meanwhile heat a saucepan with butter and sage leaf. Let to melt the butter and add ravioli and a little boiling water. Add parmesa and mix.
- STEP 9
Serve in deep plate with grated freshly parmesan and pinch of cayenne pepper.