STEP 1

Prepare the filling. Boil the spinach in plenty of salted water, squeeze and chop it, brown it for a couple of minutes in a non-stick pan to eliminate excess water, then let it cool. When it’s almost cold, mix it in a bowl with the ricotta, egg yolks, saffron and lemon zest. Season with salt and mix well to combine all the ingredients and obtain a smooth paste. Put it in the fridge to rest while you prepare the pastry.

STEP 2

Now focus on the dough for the pastry that will contain your ricotta filling: mix the two different types of flour, lard and salt in a bowl and gradually add the lukewarm water while you knead. When the dough is smooth and stretchy, move it into a container, cover it with film and let it rest for around 30 minutes at room temperature.

STEP 3

After 30 minutes, roll out the dough into two thin pastry layers. On the first one place evenly spaced amounts of filling, leaving around 2cm between each one. Cover with the second pastry layer and press with your fingers to stick the layers together perfectly. Now, use a cutter to create square ravioli 5cm in length. Line them on a tray on a cloth dusted with flour and let them drain, covering them with another cloth dusted with flour.

STEP 4

Place a pot with plenty of salted water on the hob and boil your ricotta culurgiones a few at a time. Drain them and leave them on a clean cloth so that they can dry properly.

STEP 5

You will have previously prepared a sauce with tomato sauce, a few tablespoons of extra virgin olive oil, 1 chopped garlic clove and tomato puree. Season with salt, cook for about ten minutes and add the basil leaves. When your ricotta culurgiones are ready, place them on a plate, add the sauce and a generous sprinkle of pecorino. Serve hot.