Spinach and Garlic Raviioli

For the dough: Combine both flours and salt. Beat in the eggs. With a dough hook or hands, knead into a smooth, elastic dough. Add flour or water as needed. Wrap dough in plastic wrap and let rest at room temperature for about 30 minutes.

For the filling: Rinse spinach and blanch for 2-3 minutes. Shock in cold water and drain. Mince and place in a bowl. Peel and mince onion and garlic. Heat butter in a pan and cook onion and garlic until soft, about 2-3 minutes. Add spinach, pot and egg. Season with salt and pepper.

Roll out dough on a floured surface. Make as thin as possible and use a cutter to cut out 8 cm (approximately 3 inches). Add about 1 teaspoon filling in the center of each circle. Fold each in half to form a semi-circle and press the edges together.

Boil ravioli in salted water for 4 minutes.