Ricotta and spinach ravioli (9 months+)

Pasta dough

• 200 g plain flour
• ¼ tsp sea salt (optional)
• 2 eggs
• 2 tbsp water

Spinach filling

• 1 lemon zest only, no white pith
• 40 g Parmesan cheese cut into pieces (3 cm)
• 120 g fresh baby spinach
• 300 g water
• 250 g ricotta (see Tips)

Tomato sauce

• 1 brown onion cut into quarters
• 1 garlic clove
• 30 g extra virgin olive oil
• 400 g canned tomatoes

Ravioli

• 1 egg lightly beaten (see Tips)
• water to boil
• 2 tsp sea salt (optional)
• extra virgin olive oil to drizzle
• Parmesan cheese grated, to serve