Ricotta and Spinach Ravioli

For the pastry dough, mix together the pastry flour and semolina flour, eggs, salt and oil. Knead into a smooth dough. Add a little water if necessary. Cover with plastic wrap and let rest for 20 minutes.

For the filling, rinse and trim the spinach. Transfer to a pot of boiling salted water and blanch for 1 minute. Drain, cool in ice water, squeeze dry and coarsely chop. Peel the onion, chop finely and saute in butter. Stir together the ricotta, Parmesan cheese and cream. Stir in the spinach and onion. Season with salt, pepper and nutmeg.

Divide the dough in half. Roll out to about 2-3 mm (approximately 1/8 inch) thick on a floured surface. Place small dollops of the filling every 4 cm (approximately 1 1/2 inches) on the sheet of dough. Brush the dough with water and top with the second sheet of dough. Press down firmly around the filling. Cut out circular ravioli with a cookie cutter or a pastry wheel circles and score the edges with the tines of a fork.

Bring a pot of salted water to a boil. Transfer the ravioli to the pot and simmer for 6-8 minutes.