Ravioli di ricotta

Prepare the pasta dough with five eggs and 500 grams of flour. Shape into a smooth, round ball, cover and leave aside for half an hour. In the meantime prepare the stuffing by blending 100 grams of boiled spinach with 500 grams of fresh sheep's cheese, 200 grams of Parmesan cheese, 30 grams of seasoned sheep's cheese and an egg. Flavour with salt, pepper and nutmeg. Roll out the pastry and prepare the ravioli by placing a spoonful of stuffing every two centimetres on half of the sheet of pastry. Pull over the remaining half sheet of pastry and cut into squares with the special cutting utensil. Press the edges of each square with your fingers to ensure that the ravioli do not open during cooking. The ravioli can be served with mushroom, meat or truffle sauce, or else simply served with melted butter, flavoured with sage.