Preparation

1. Mix the flour, fine salt and whole eggs in a bowl until you obtain a soft dough (if it's too dry, you can add a little water; if it's not, feel free to add a little flour).

2. Then shape the dough into a ball and chill in cling film for at least 30 minutes.

3. In the meantime, rinse and remove the stems from the spinach.

4. Blanch in plenty of salted water, drain and dry in a tea towel or paper towel.

5. Then fry them in the butter, season with pepper and leave to cool.

6. Crush the ricotta with the back of a fork and mix with the spinach to make a filling.

7. Roast the hazelnuts in the oven at 150° for 15 minutes, then crush them.

8. Cut the ravioli dough into 4 equal parts and roll them out into similar rectangles (the idea is to make 10 or 12 ravioli per rectangle). But be careful not to set your rolling machine too fine, and remember to flour the dough well if it sticks.

9. Stuff the base of your ravioli with the spinach/ricotta mixture, brush a little egg white around it, then cover with a rectangle of pastry.

10. Press the edges well, ideally finishing with serrated cookie cutters for a better finish.

11. Cook the ravioli in plenty of salted water for 5 minutes.

12. Drain and serve directly on the plate with the hazelnuts and remaining spinach.
    Enjoy!