Spinach and Ricotta Ravioli

Pasta

• 200 g pasta flour (00 flour)
• 1 pinch fine sea salt
• 50 g fresh spinach, washed and dried
• 1 egg, large
• 1 egg yolk, from large egg

Ricotta and Spinach Filling

• 60 g Parmesan cheese, cut in pieces
• 50 g shallots, quartered
• 15 g unsalted butter
• 300 g fresh spinach, washed and dried
• 120 g ricotta cheese
• 1 pinch ground nutmeg

Cooking

• semolina, fine, for dusting
• 1 egg white, for brushing
• water, for cooking pasta
• 1 tsp fine sea salt
• olive oil, for serving