How to Make Delicious Boil Spinach Ravioli with Creamy Sauce

Instructions:

1. Combine flour and salt in a large mixing bowl.
2. Create a well in the center and add the eggs.
3. Gradually mix the flour into the eggs until a dough starts to form.
4. Knead on a lightly floured surface until smooth (about 8-10 minutes).
5. Wrap in plastic wrap and refrigerate for at least 30 minutes.
6. In a bowl, combine chopped spinach, ricotta, Parmesan, garlic powder, nutmeg, salt, and pepper. Mix until well combined.
7. Divide the rested dough into quarters.
8. Roll out each piece until thin (about 1/16 inch or 1.5mm) using a rolling pin or pasta machine.
9. Cut out circles of dough using a cookie cutter.
10. Place a small spoonful of filling in the center of each circle.
11. Moisten the edges with water, fold, and seal tightly to avoid any leaks.
12. Bring a large pot of salted water to a gentle boil.
13. Carefully drop the ravioli into the boiling water.
14. Cook until they float and are al dente (about 3-5 minutes).
15. Use a slotted spoon to remove the ravioli.
16. In a saucepan over medium heat, melt butter and olive oil.
17. Add heavy cream and simmer for 2-3 minutes until slightly thickened.
18. Stir in Parmesan, salt, and pepper until smooth.
19. Toss the cooked ravioli in the creamy sauce.
20. Serve immediately, garnished with extra Parmesan.