Steps

• On a work surface, form a well with the two flours and crack the eggs in the center.

  Start to combine with a fork or whisk, then knead vigorously with your hands until you get a smooth and elastic dough.

  

• With the stand mixer, you can put all the ingredients together and mix until the dough has formed and adheres well to the hook or beater.

  

• Once the preparation is done in both cases, 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 them several times. Cook them for a few minutes with only the residual water from washing.

  If using frozen spinach, thaw them directly in a pan with a little water and a lid.

  

• Now that the spinach is cooked, drain them and squeeze them very well with your hands. Finely chop them on a cutting board using a mezzaluna or knife, or even better in a chopper.

  

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

  

• Mix until combined and transfer to a piping bag.

  

• Roll out the dough with a rolling pin or with the appropriate machine, to the thinnest thickness possible.

  

• Using a pasta cutter wheel, cut strips about 2.5 inches wide and place dollops of filling on top.

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

  

• Cover with free pasta and, pressing with your fingertips, seal the filling so that all the air is expelled.

  

• Then form the ravioli with the pasta cutter wheel.

  

• If you want to shape them into half-moons, you can use a small pastry cutter.

  

• Place them on the floured work surface as you make them.

  

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

  

• Cook the ricotta and spinach ravioli in a large pot with salted water for a few minutes. Drain them with a slotted spoon and transfer them to the pan with the seasoning.

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

  

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

  

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

  Put water in the Thermomix. Place the Varoma container and arrange the spinach inside, seasoning with salt.

  

• Close the Varoma with the lid and steam: 18 min./Varoma/speed 1. Carefully remove the Varoma and let cool, then squeeze thoroughly.

  Empty the Thermomix, and 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 Thermomix bowl.

  

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

  

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

  Using a pasta cutter wheel, cut strips about 2.5 inches wide and place dollops of filling on top

  

• Cover with more free pasta and, pressing with your fingertips, seal the filling so that all the air is expelled. Then form the ravioli with the pasta cutter wheel. If you want to shape them into half-moons, you can use a small pastry cutter.

  Place them on the floured work surface as you make them

  

• Finish the preparation.

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

  

• Drain the ravioli with a slotted spoon and transfer them to a serving dish, and season them with the sage-infused butter and the remaining grated Parmigiano Reggiano.