Ravioli

Mound flour on a clean surface and create a well in the center. Add eggs and salt to the well.

Using a fork, gently beat the eggs and begin drawing flour from the inner walls of the well, mixing until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.

In a bowl, combine ricotta, parmesan, spinach, garlic, nutmeg, and black pepper. If using ground pork, stir in the cooked meat. Season to taste and refrigerate until ready to fill.

Divide dough into 4 portions. Working with one portion at a time (keep others covered), roll out thinly on a floured surface to about 1/16-inch thickness.

Place small teaspoons of filling about 2 inches apart on one half of the rolled dough. Fold the other half over and press gently around each mound to seal.

Using a ravioli cutter, stamp out individual ravioli squares or circles. Transfer to a parchment-lined tray dusted with semolina flour.

Bring a large pot of salted water to a rolling boil. Gently add ravioli in batches, stirring occasionally to prevent sticking.

Cook for 3–4 minutes fresh (or 5–7 minutes if frozen) until ravioli float to the surface and cook for another 30 seconds. Remove with a slotted spoon.

Warm marinara sauce in a skillet or heat butter until foaming. Gently toss cooked ravioli with sauce.

Divide ravioli among bowls, top with fresh parsley and additional grated parmesan, and serve immediately.