Ravioli with cheese and spinach

Prepare the dough. I kneaded with a food processor, but this dough can be kneaded by hand, it just takes a little more time. So, pour the sifted flour and a pinch of salt into the bowl of the combine, turn on the combine, add one egg and 1 tbsp olive oil. We should get a wet crumb. We pour flour on the table, spread our crumbs and form a ball, now we need to knead our dough well. It is very good if there are men's hands nearby, since it is quite difficult to knead the dough. If they (male hands) did not turn out, then after kneading the dough for 2-3 minutes, we hide it in a cellophane bag and leave it to rest for 10 minutes, during this time our dough will relax slightly and it will be much easier to knead.
Meanwhile, let's do the stuffing. To do this, melt the butter in a frying pan, send spinach to it, you can add 1 tbsp.l of water, cover the pan with a lid and simmer for 3-4 minutes. We squeeze the finished spinach from excess moisture (only carefully it is hot) and cut it, let it cool. In a bowl, mix the ricotta, grated parmesan and chopped spinach, mix everything, add salt and pepper to taste. Our filling is ready.
Back to our test. Now, after resting, it can be kneaded to a smooth state. The kneaded dough is sent back to the bag and left to rest (10 minutes).
While the dough is resting, we will make the sauce. Tomatoes need to be peeled and seeds selected, cut into small cubes. Heat the frying pan with olive oil, spread the chopped tomatoes and simmer until tender. Our sauce should be homogeneous, excess moisture should evaporate. At the end, add salt, sugar, pepper to taste, also, if desired, you can add a crushed garlic clove, as well as dried basil and oregano.
So, we have the dough, filling and sauce ready, we begin to form ravioli. Roll out the dough very, very thin (1 mm thick), while rolling out the table generously sprinkle with flour. The rolled layer is divided into 2 parts. We put our filling on one part (for convenience, it can be rolled into balls beforehand). Around the filling, from all sides we pass with a wet culinary brush soaked in water (this is necessary in order to make the dough stick together easier) and cover the top with the second part of the dough, press it well so that the 2 parts stick together and cut the ravioli. Ready-made ravioli is immediately boiled in a large amount of salted water. Ravioli are cooked fast enough, literally 5 minutes, make sure not to overcook. Serve with sauce and grated parmesan. Bon appetit!