Continuing with recipes, this particular Ravioli dish has been made by the Piras family for generations in the small town of Villanova Monteleone. 82 year old Peppa Piras (or Nonna Peppa as she is known) explains the method as passed down by her grandmother. The Ravioli can be served with butter, saffron and pecorino (or parmisan) or a simple fresh tomato sauce. Like most Italian food it is beautiful in its simplicity.

Ingredients - Serves 4
500 g flour

Spread a little flour on a table. Put a little bit of olive oil on your hands so that the flour doesn’t stick.

Mix the 500g of flour  with a glass of warm water (added slowly) and work the mixture until you get a soft, elastic dough. Add a bit more water if necessary. Make the dough into a ball. Cover it with a cloth for half an hour and then start working on the ball again until the dough is smooth and soft.
Divide the dough in half and using a rolling pin make two large rectangles approximately 3mm thick.

500g fresh ricotta (sheep ricotta – the best is in November and at Easter).
100g of spinach or a bunch of parsley (Nonna Peppa prefers parsley)
1 egg
1/2 a teaspoon of Nutmeg
A few leaves of fresh mint
1 lemon (zest)
A pinch of salt

If you use spinach:
Villanova Monteleone
Cook the spinach for a few minutes in 1/2cm of boiling salted water. Drain getting as much water out as possible and then pat dry with kitchen towel. Finely chop the spinach (parsley if you are using it) and mint.

Mix the egg, spinach, nutmeg, lemon zest, fresh mint and salt until you have a thick paste. Take a teaspoon and put separate blobs of mixture on to the pasta rectangle at regular intervals.
Cover with the second rectangle of pasta and gently push the pasta with your  fingers between one bit of ricotta and another. Separate the ravioli using a cutter or simply a small glass.

Cook in boiling water for approximately 3 minutes. Add sauce or garnish and serve.