Spinach Ravioli

Rinse the spinach, blanch it in hot water, and immediately plunge it into ice water to lock in the vibrant green color. Squeeze dry.

Blend the egg and spinach together in a food processor.

Zest the lemon, finely chop the sun-dried tomatoes and garlic, grate the parmesan, and mix everything with the cream cheese.

Add a splash of heavy cream if the filling needs a looser consistency.

Transfer the filling into a piping bag or a ziplock bag with the corner snipped off.

Roll out the dough into two sheets less than 2 mm thick.

Pipe small mounds of the filling onto one sheet of dough and cover with the second sheet.

Cut out the ravioli using a mold, a small glass, or a pasta press.

Briefly boil the ravioli, then sauté them in butter.