[ Italian] How to cook Spinach and ricotta ravioli with passata

Ingrediengts

• 80 ml (⅓ cup) olive oil
• 2 brown onions, finely chopped
• 1 litre tomato passata
• 4 garlic cloves, finely chopped
• small handful basil leaves

• 500 g plain flour, plus extra for dusting
• 200 g fine semolina, plus extra for dusting
• 6 eggs
• 1 tsp extra virgin olive oil
• 1 tsp salt
• 60 ml (¼ cup) warm water

• 1 tbsp olive oil
• 200 g spinach leaves, washed well
• 800 g fresh firm ricotta
• 100 g(1 cup) grated Parmesan cheese
• 50 g (½ cup) grated Pecorino Romano cheese
• ½ cup chopped flat-leaf parsley
• 2 egg yolks
• pinch of freshly grated nutmeg
• sea salt and freshly ground black pepper, to taste

Directions