Sausage and Spinach Ravioli

Ravioli dough

1. On your work surface, place 2 cups of flour. Form a well in the center. Add the eggs and oil.
2. With a fork, beat the eggs and oil, gradually incorporating the flour until a ball of dough forms. If the dough is too wet, add a little flour. If it is too dry, add a little water.
3. Knead for 10 minutes until you obtain an elastic, smooth and non-sticky dough. Cover with plastic wrap and let stand 30 for minutes.
4. If you have a rolling mill, follow the manufacturer's instructions. If not, roll out the dough with a rolling pin or a full bottle of wine.
5. Roll out the dough to a thickness of 1 to 2 mm. Flour your work surface well so that the dough does not stick to it.
6. Flour the blade of a knife and cut rectangles of about 8 cm by 4 cm. You are now ready to stuff the ravioli (see steps below).

Stuffing

1. Heat the oil in a pan. Add the sausages and, using a wooden spoon, crumble the flesh. Cook for about 8 minutes until the meat is cooked through.
2. In the same pan, add the spinach and let soften for 2 minutes. Season with salt, pepper and the pepper flakes.
3. Transfer to a bowl and let cool for a few minutes. Stir in the ricotta and taste to adjust the seasoning.
4. On one half of the dough rectangles, place about 1 tbsp of stuffing. Using your finger, wet the edge of the dough and fold the other half of the dough to form a square ravioli. Press well to seal the stuffing inside.
5. In a large pot of boiling salted water, cook the ravioli for about 6 to 8 minutes. Enjoy with your favourite sauce or with brown butter.