2 C semolina flour, plus extra
1 t salt
4 oz. spinach, fresh or frozen
4 oz. ricotta
1/4 C grated Parmesan
Pinch of salt, pepper, and nutmeg
1 onion, cut into wedges
3 garlic cloves, chopped
2 anchovy fillets, chopped (opt.)
1 qt. chopped tomatoes
1 T parsley, chopped
1/2 t each oregano and chili flakes
1 1/2 t salt
1 t sugar
To make the sauce, saute garlic and onions in a generous amount of olive oil for about 10 minutes. Remove the onions and add anchovies, if using. Mix in well. Add parsley and saute 30 seconds. Add remaining ingredients and simmer until thickened, about 40 minutes. Season to taste.
To make the filling, lightly steam or saute the spinach until wilted. Let cool, then chop and combine with ricotta, Parmesan, and a pinch of nutmeg. Add salt and pepper to taste.
To make the pasta, combine the flour and salt in a food processor or large mixing bowl. Add the eggs and process until a ball forms, or work in with a fork. If mixing by hand, knead the dough until stiff and not sticky. Sprinkle with a little extra flour, cover in plastic, and let rest about 30 minutes (or store in the fridge for up to 24 hours; or freeze, for up to 1 month). Bring a large pot of salted water to boil. Roll out the dough with a pasta maker or rolling pin. Drop heaping teaspoons about 1 ½” apart. Brush water between the filling and lay a second sheet of dough on top, pressing out any air. Trim, and cook until they rise to the surface of the pot, only a few minutes. (Once shaped, you can also refrigerate or freeze the ravioli, dusted well with cornmeal to prevent sticking.) Yields: 1 lb. of dough, about 4 servings.