Ravioli with spinach, raisins and pine nuts

03671 RAVIOLI spinach, RAISINS and pine nuts INGREDIENTS for 4 PEOPLE for the dough: 500 g durum wheat flour, 200 g of frozen spinach also, 6 eggs, 2 DL of oil seeds, salt.

For the filling: 300 g cheese, 50 g of frozen spinach well, an egg, a tablespoon of olive oil, salt and pepper.

For the sauce: 150 g butter, 50 g Grana Padano cheese, 100 g of raisins, 5 tablespoons pine nuts.

Divide the ingredients for the dough into two equal parts, to work separately, so you get two types of paste: a golden color than usual and a green, where have been added blanched spinach, then well drained and finely chopped.

Mix the two types of Paste as usual, then let them rest for about two hours, covered with a damp cloth.

Meanwhile, mix the ricotta with the eggs.

Add a pinch of salt and pepper and spinach last squeezed and finely chopped.

Stir and mix well.

Pull the two layers using the pasta machine (not too thin); then cut them into strips.

Alternate colors (yellow and green), and Sauté lightly in that machine the dough taking them in right.

Spread the filling on the dough two to piles.

Overlay the other browse and press for good edges.

In boiling salted water, Cook the ravioli for a few minutes.

Drain.

In a pan melt the butter coin the Grana cheese, add the ravioli and sauté gently until the Parmesan and butter will coat the ravioli in a light fondue.

Add previously toasted pine nuts and raisins soaked.

Serve.