Large ravioli with molten yolk, ricotta, and spinach

To prepare the large ravioli with molten yolk, ricotta, and spinach, start with the fresh pasta (you can consult the complete procedure in the Cooking School section: Homemade pasta (sheets and shapes), following the doses of this recipe). In a bowl, sift the flour 1, add the eggs, and start kneading in the bowl 2. Once the eggs are absorbed, take the dough 3

and knead it for a few minutes on a lightly floured work surface 4. Then cover it with plastic wrap and let it rest for at least 30 minutes in a cool place 5. In the meantime, focus on the filling: peel and finely chop an onion 6;

let it sauté in a pan with a drizzle of oil and 1 tbsp of butter 7. Once wilted, add the previously washed spinach 8 with a little water and let them cook covered for a few minutes. By the end of cooking, they should be wilted 9, let them dry, then turn off the heat.

In a bowl, add the ricotta, grated cheeses 10, and a grating of nutmeg 11. Then mix everything with a spatula 12.

To the cheese filling, add the cooked and chopped spinach 13, adjust the salt and pepper, and mix everything thoroughly (you can also use a blender to make the filling by blending all the ingredients together). Now take the fresh pasta, roll it into a thin sheet a few millimeters thick using a long rolling pin: the dough will be quite elastic, so you can hold one end with your hand and slide the rolling pin over the pasta. Roll it out well in every direction until you create a thin sheet 14. Cut 8 circles with a cookie cutter (or alternatively, following the outline of a small bowl) each with a diameter of 7 inches 15.

Once you have the pasta circles, transfer the spinach and ricotta mixture into a pastry bag and for each of the 4 circles, create two spirals of mixture 16. In the center of each spiral, place a yolk 17, keeping the egg white aside to brush the edges of the 4 filled discs 18.

On each filled disc, place another one and gently press the edges to seal them 19. Then decorate with the tines of a fork gently all around the edges 20. Place the large ravioli on a floured cloth and meanwhile bring a large pot of water to boil. In the meantime, melt the butter in a pan and add the sage leaves 21.

When the water starts to simmer, gently immerse the large ravioli, two at a time 22; let them cook for just a couple of minutes, then drain them and sauté them in the pan with butter and sage 23. Once flavored, place one large ravioli on each serving plate and decorate it with a sage leaf 34; you can also sprinkle with Grana Padano before serving it hot to your guests!