Ravioli with sheep's milk ricotta, spinach, tomato sauce and basil

Ingredients

Store Cupboard

  • 135g of semolina flour
  • 135g of 00 flour
  • 180g of egg yolk
  • 20g of egg white
  • 1 pinch of salt
  • salt, to taste
  • salt, to taste

Cheese

  • 150g of ricotta, sheep's milk
  • 1 handful of Parmesan, aged 36 months

Fruit & Vegetables

  • 100g of spinach, boiled
  • 400g of tomatoes, deseeded and sliced
  • 2 garlic cloves, pink
  • 1 bunch of cherry tomatoes on the vine

Oils & Vinegars

  • extra virgin olive oil
  • extra virgin olive oil

Spices & Dried Herbs

  • nutmeg, to taste

Salad & Fresh Herbs

  • 5 basil leaves
  • 8 basil leaves