Steps

• On a work surface form a well with the two flours and break the eggs into the center.

  Begin to mix with a fork or whisk, then knead vigorously by hand until you obtain a smooth, elastic dough.

  

• If using a stand mixer, put all the ingredients in at once and mix until the dough comes together and sticks to the hook or paddle.

  

• Once prepared in either method, wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

  

• If using fresh spinach, trim and wash it several times. Cook it for a few minutes using only the residual water from washing.

  If using frozen spinach, thaw it directly in a skillet with a little water and a lid.

  

• Now that the spinach is cooked, drain and squeeze it very well by hand. Finely chop it on a board using a mezzaluna or a knife, or—better yet—in a food chopper.

  

• Transfer to a bowl and add the egg, grated Parmesan, ricotta, nutmeg to taste, salt and pepper.

  

• Mix until combined and transfer the filling to a piping bag.

  

• Roll out the pasta with a rolling pin or pasta machine to the thinnest possible thickness.

  

• Using a pastry wheel, cut strips about 2 3/8 inches wide and place small dollops of filling on top.

  Here you can get creative with shapes and placement of the filling.

  

• Cover with the free sheet of pasta and, pressing with your fingertips, seal the filling to remove all the air.

  

• Then use the pastry wheel to form the ravioli.

  

• If you want a half-moon shape, you can help yourself with a small round cutter.

  

• As you finish them, lay them on a floured work surface.

  

• In a large skillet melt the butter with the sage and half a ladle of pasta cooking water, and keep warm.

  

• Cook the ricotta and spinach ravioli in a large pot of salted water for a few minutes. Skim them out with a slotted spoon and transfer them to the skillet with the sauce.

• Dress with plenty of grated Parmigiano Reggiano. Serve immediately. Here are the ravioli or agnolotti with ricotta and spinach, and…

  

• Here are the half-moons. Enjoy your meal.

  

• Put the Parmigiano Reggiano in the Thermomix bowl and grate: 10 sec./speed 10. Transfer to a bowl and set aside.

  Put water in the bowl. Place the Varoma tray and arrange the spinach inside, seasoning with salt.

  

• Close the Varoma with its lid and steam: 18 min./Varoma/speed 1. Carefully remove the Varoma and allow to cool, then squeeze the spinach well.

  Empty the bowl, add the cooked and chopped vegetables: 5 sec./speed 5.

  

• Add the egg, grated Parmesan, ricotta, nutmeg to taste, salt and pepper.

  Mix: 20 sec./speed 4. Transfer to a piping bag.

  Wash the bowl.

  

• Put the flours and eggs in the bowl and knead: 2 min./dough mode. Transfer the dough to the work surface and shape into a ball. Wrap in plastic wrap and let rest at room temperature for 15-20 minutes.

  

• After resting, roll out the dough with a rolling pin or pasta machine to the thinnest possible thickness.

  Using a pastry wheel, cut strips about 2 3/8 inches wide and place small dollops of filling on top.

  

• Cover with another sheet of pasta and, pressing with your fingertips, seal the filling to remove all the air. Then use the pastry wheel to form the ravioli. If you want a half-moon shape, you can help yourself with a small round cutter.

  As you finish them, lay them on a floured work surface.

  

• Finish the preparation.

  In a large pot bring plenty of salted water to a rolling boil. Cook the ravioli for 3-4 minutes. Meanwhile, in a skillet melt the butter with the sage leaves.

  

• Drain the ravioli with a slotted spoon and transfer them to a serving bowl, and dress with the sage butter and plenty of the remaining grated Parmigiano Reggiano.