schlutzkrapfen (spinach, ricotta & potato ravioli)

For the series of recipes #iomifermo. And for anyone who has some spare times and feels like making some simple yet delicious (and not too heavy either) ravioli. 

Makes enough for 4 people
(these freeze super well too, so if you have any extras just pop them in the freezer)

Ingredients

200g plain 00 flour 
2 fresh eggs 
1 egg yolk 
200g of spinach
100g of ricotta (I used the sheep's milk one for more flavour)
1 boiled potato, mashed 
zest of 1 lemon 

Directions

1. Place the flour on a clean, wooden surface and create a well in the middle. 
2. Crack the eggs into a bowl, making sure there are no bits of shell and drop them carefully into the well. 
3. Using a fork, whisk the eggs together very well, until they are as smooth as possible. Then start bringing some flour into the mix, very gradually, slowly, until the mix is dense enough that you can knead it with your hands. 
4. Knead the dough until it is smooth, compact and springs back when poked (usually takes about 10 mins). Place a bowl over it upside-down and let it rest for 30 mins. 
5. Whilst the dough rests, prepare the filling. Sauté the spinach in a pan until they are wilted, place them in a pasta-drainer and squeeze them so that all the liquid comes out. 
6. Place the squeezed spinach in a blender with the ricotta, lemon zest and mashed potato. 
7. Blend to create a smooth mixture and taste and add salt and pepper accordingly. 
8. When 30 minutes have passed, cut off ⅓ of the dough, flatten it with your hands and sprinkle some flour over it. At this point, pass it through every level of the pasta machine. If you don't have one you can flatten it out with a rolling pin, but this will require much more effort and manual labour! 
9. Once the dough is at its thinnest, cut circular shapes out of it, using a glass or cooking cutter.
10. Place a tablespoon of mixture in the middle (the amount depends on how large your circles are) and place a few drops of egg yolk alongside half of the circle's border. Fold the circle in half and press firmly. Using the tip of a fork, press down the sides to seal them properly. 
11. Repeat the same action for all the dough. 
12. Once you want to eat them, bring a pot of water to boil and add salt accordingly. Then, drop the ravioli into the pot and let them cooking for a few minutes. They don't take long!! Once they're done they'll start floating. I suggest tasting one before draining them all. 
13. Whilst the water boils, melt a stick of butter in a pan with some sage, fresh if you can find it or dry if you can't. Once the ravioli are cooked, throw them into the pan and sauté them with the butter for a few minutes. 
14. Plate and sprinkle with Parmigiano.