I love ravioli, and I always make them fresh. I don't have the exact amount for the filling since I learned to do it by smell and color. I know the filling is right because of the aroma of oregano and garlic, and the color shows the presence of spinach and parmiggiano cheese in equal proportions.
I make the sauce with the leftover filling with some milk and flour....like a light béchamel sauce....
1.5 cups of flour 00
1/2 cup of semolina
2 tablespoon of olive oil
water as needed.
Mix all the ingredients until you have a smooth and soft dough. Let it rest covered for 30 minutes
300 grams of spinach washed, chopped, and blanched
100 grams o parmiggiano reggiano cheese
40 grams of ricotta
2 garlic cloves
2 teaspoons of oregano
Drain very well the blanched spinach. Mix it with the remaining ingredients. The filling has to be dry, and in case is watery, you need to add parmiggiano reggiano cheese accordingly.
Pass the dough through an Italian pasta maker until #6. Use a ravioli shaper to place the pasta and fill it with the filling. Make the raviolis. Cut them and cook them in boiling water for 6 minutes.
Make a light bechamel sauce and mix it with the leftover filling. Correct it for salt and garlic. Simmer it for 5 minutes. Serve it with the ravioli......ENJOY!
When I have guests, sometimes I make my three color ravioli....and the recipe is in this link....ENJOY!