1 ¼ cup flour* (150 g) (gluten-free*, if needed)

1 ¼ cup semolina flour (150 g) (or sub more regular flour)

½ tsp salt

¾ cup water (150 ml)

2 tsp olive oil

Mix the flour, semolina and salt. Heap to a pile and press a well into the center. Pour in water and olive oil and knead to a smooth dough.

Then shape the dough into a ball, wrap in cling foil and place in the fridge for at least 1/2 hour.

Roll out the prepared pasta dough thinly on a lightly floured surface.

Cut out circles with a round form (such as a 3-inch glass or cookie cutter). Place approx. 1 tbsp of the spinach filling in the center of each circle. Brush the sides with a bit of water and fold over the filling into half circles. Carefully seal with your fingers and then press down lightly with a fork.

Bring salted water to a boil in a large pot. Let the ravioli slide in and simmer for 3-4 minutes until they float to the surface.

Then remove with a foam ladle and drain.