Spinach and Ricotta Ravioli

Pasta

• 200 g pasta flour (00 flour)
• 1 pinch fine sea salt
• 50 g fresh spinach washed and dried
• 1 egg large
• 1 egg yolk from large egg

Ricotta and Spinach Filling

• 60 g Parmesan cheese cut in pieces
• 50 g shallots quartered
• 15 g unsalted butter
• 300 g fresh spinach washed and dried
• 120 g ricotta cheese
• 1 pinch ground nutmeg

Cooking

• semolina fine, for dusting
• 1 egg white for brushing
• water for cooking pasta
• 1 tsp fine sea salt
• olive oil for serving