Heart-shaped Ravioli to Love

• 45 g all purpose flour
• 45 g semolina flour
• 1 egg
• 100 g ricotta cheese
• 30 g fresh spinach, cooked briefly in boiling water, then drained
• 20 g freshly grated Parmesan cheese
• salt and freshly ground pepper, to taste
• 60 g butter
• 6-8 fresh basil leaves
• 2 tablespoons freshly grated Parmesan cheese

1. Beat the egg and add it to the combined flours.
2. Knead the dough by pressing and folding until you get a smooth uniform dough.
3. Mix cooked spinach with ricotta and 20 g Parmesan cheese.
4. Divide tne pasta dough in half and roll out until dough is 1-2 mm thick.
5. Cut pasta dough with heart pasta cutter (or round cutter).
6. Scoop a small amount of spinach ricotta filling in center of half of the raviolis.
7. Cover filling with a topper (heart or circle).
8. Press fingers around the filling to seal, then crimp securely with a fork.
9. Bring a pot of salted water to a boil, then add ravioli and boil until the ravioli rise to the surface.
10. Melt butter in a saucepan over low heat and add basil leaves, letting them cook for 2-3 minutes.
11. Add 2 tablespoons parmesan. Add cooked drained ravioli and cook briefly over low heat to coat well.

Serve immediately garnished with julienned sun-dried tomatoes and additional freshly grated Parmesan cheese.

Enjoy!

*Ravioli based on recipe from Fonte Giusta Academy in Siena, Italy