Ravioli di spinaci e carne

For the dough:
• 500g plain flour
• 4 eggs
• ⅓ cup olive oil
• Salt

For the filling:
• 1 bunch of fresh spinach or silverbeet
• 300g pork and beef mince
• 1 brown onion, finely chopped
• ½ cup pecorino cheese
• ½ cup parmesan cheese (extra to serve)
• ⅓ cup olive oil
• 2 eggs
• 300g fresh ricotta, drained
• Pinch of nutmeg
• Pepper
• Salt

1. To make the filling fry the onion in a large pan with olive oil, until golden. Add the mince and fry until well browned. In a large pan, steam/boil spinach until wiltered, then cool.
2. Squeeze with your hand to remove excess water, then chop finely. Add spinach to mince and mix thoroughly. If soft, add some fresh breadcrumbs.
3. To make the dough, mix eggs, flour and oil in a large bowl, if you have a electric mixer with a dough hook that will make the job easier.
4. Roll into a ball and wrap in plastic. Then refrigerate for 30 mins. Cut dough into a thick slice and using a pasta machine, pass the slices through the rollers a couple of times or more if needed until it is really smooth. Once smooth, lay the sheets on a lightly floured board.
5. To make the ravioli, it’s easier to use a metal ravioli mould to shape the ravioli perfectly. Place rolled sheet of dough onto ravioli mould. Then use a teaspoon of the ravioli filling for each mould.
6. Once the mould is filled place another sheet of dough on top and seal by using a rolling pin to flatten the top. Remove from the ravioli mould. Then with the ravioli cutter cut between the strips to make individual ravioli. Continue until all pastry and filling is used.
7. To use the ravioli fresh, bring a large pot of salted water to the boil. Carefully place ravioli in the boiling water and cook for 5 minutes.
8. Drain in a metal colander and serve with your favourite tomato or bolognese sauce and generous amounts of parmesan cheese. Otherwise, you can freeze the freshly made ravioli for later.