RAVIOLI NAPOLETANA

Preparation Method :

• Place the flour, semolina and salt in a bowl. Make a well in the centre and put in the oil, eggs and half of the water or milk.
• Mix well, gradually incorporating the dry ingredients. Add more liquid when necessary. Work the paste into smooth and firm dough. Knead well, cover with a cloth, and leave to rest for 30 minutes.
• Meanwhile, make the filling. Place the spinach in a pan over high heat to evaporate all of the water. Dry on absorbent kitchen paper.
• Place in a bowl with the cheese. Mix well and season with salt, pepper and nutmeg. Leave to one side.
• Dust the work surface with flour, cut the ravioli dough in half and roll each half until paper thin. Brush one thin sheet of paste with water and place a generous teaspoon of filling at regular intervals on the paste.
• Place the other sheet of paste on top of the fillings with floured hands; press the top piece down around each mound of filling. Stamp each one out with a fluted cutter or cut squares with a pastry wheel.
• Leave the shapes to dry for 2 hours. Place in a large pan of boiling salted water and cook for 5 minutes. Drain the ravioli and rinse under cold water.
• To make the sauce, melt the butter in a pan and fry the onion and garlic until cooked but not brown. Stir in the remaining ingredients and season well with salt and pepper.
• Place the ravioli and tomato sauce in a pudding basin. Cover with toil or cling film and place in a steamer. Cover with a tight-fitting lid and steam over boiling water for 15 minutes.
• Pile on to a warmed serving dish and garnish with sprigs of fresh basil.
• Serve immediately.