Ravioli with Spinach and Ricotta (using eggless pasta)

How to Prepare

1. Prepare the eggless pasta dough by mixing flour and water with a pinch of salt. Knead until smooth, cover, and let it rest for 30 minutes.
2. In a large mixing bowl, combine ricotta cheese, cooked and chopped spinach, grated Parmesan, salt, pepper, and nutmeg to make the filling.
3. Divide the rested dough into 4 equal parts. Roll out each part into thin sheets using a rolling pin or pasta machine.
4. Place small spoonfuls of the spinach-ricotta filling on one sheet of pasta, spacing them about 2 inches apart.
5. Cover with another sheet of pasta, pressing down around the filling to seal and remove air pockets.
6. Cut out individual ravioli using a ravioli cutter or knife. Ensure edges are sealed properly.
7. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface.
8. Remove with a slotted spoon and drain in a colander.
9. Serve hot with a sauce of your choice, such as marinara or sage butter.