Spinach and Ricotta Ravioli

2 eggs, lightly beaten
pinch of freshly grated nutmeg
1 quantity spinach pasta dough
plain flour, for dusting
350g / 12 oz spinach leaves, coarse stalks removed
225g / 8 oz ricotta cheese
55g / 2 oz freshly grated Parmesan cheese

To serve
freshly grated Parmesan cheese (optional)
Cheese Sauce or Tomato Sauce (optional)

Cook the spinach, with just the water clinging to the leaves after washing, over a low heat for 5 minutes until wilted. Drain and squeeze out as much moisture as possible. Cool, then chop finely. Beat the ricotta cheese until smooth, then stir in the spinach, Parmesan and half the egg and season to taste with nutmeg and pepper.

Halve the Pasta Dough. Cover one piece and thinly roll out the other on a floured surface. Cover and roll out the second piece. Put small mounds of filling in rows 4 cmll1a inches apart on one sheet of dough and brush the spaces in between with the remaining beaten egg. Lift the second piece of dough to fit on top. Press down between the mounds, pushing out any air. Cut into squares and rest on a tea towel for 1 hour.

Bring a large saucepan of salted water to the boil, add the ravioli, in batches, return to the boil and cook for 5 minutes. Remove with a slotted spoon and drain on kitchen paper. Serve with grated Parmesan cheese and / or a sauce, if liked.