Ravioli with Spinach and Parmesan

For the dough, mix the flour, eggs, about 5 tablespoons of water, and oil. Season with salt and stir until well mixed. Continue to knead with hands until dough is smooth. Wrap in plastic wrap and rest in the refrigerator for 30 minutes.

For the filling, rinse the spinach, and blanch for 2 minutes a large pot of salted water. Drain, squeeze dry and chop coarsely. Peel the onion, chop finely and sauté in butter until translucent. Stir in flour, let cook briefly. Add the milk, bring to a simmer while stirring and cook gently for about 5 minutes over low heat. Remove from heat, add the spinach, season with salt, pepper, and nutmeg.

Divide dough in half, roll out each half very thinly on a floured surface. Cut dough into large circles about 7 cm (approximately 2 1/2 inches) in diameter. Divide filling and place in the center of the ravioli, moisten edges, fold, firmly press the edges.