Spinach and Ricotta Ravioli

Blanch spinach in boiling water. Remove, squeeze out excess liquid and chop finely. In a bowl, add spinach, ricotta, egg, and peeled and chopped garlic. Season with salt, pepper and nutmeg and mix well.

Roll out pasta dough into two thin sheets (or create thin sheets of dough with a pasta machine). On one sheet, about 3 cm (approximately 1 inch) apart, place about 1 teaspoon of spinach filling. Brush around the filling lightly with beaten egg. Place other sheet of dough over the filling and gently press around filling with your fingers.

Cut out square ravioli and place in boiling salted water. Let simmer for 4-5 minutes until cooked.

Remove cooked ravioli carefully with a slotted spoon and allow to drain.