I decided to prepare the ravioli combining the two colors of pasta. It does take a little bit of patience and skill. You can choose to make it just green or plain, focusing on the ricotta and mint filling, which is truly delightful. Do not omit the pine nuts as they enhance the flair of this dish.
For the green pasta:
300g/2 ½ cups cake flour
½ cup spinach
For the white pasta:
200g/1 2/3 cup cake flour
2 large eggs
For the filling:
Salt and pepper
Zest of ½ lemon
For the garnish:
pine nuts, toasted
Start with preparing the filling by combining all ingredients; then place it in the refrigerator while preparing the pasta.
Prepare the two colors of pasta following general pasta making instructions. Place the dough in plastic bags and set aside.
Using a pasta machine, rollout two pieces of the green dough, one size away from the thinnest size (i.e. 6/7). Place aside and cover with a kitchen cloth to prevent drying. Work rather quickly with the next color.
Rollout the plain dough thinly (i.e. 7/7). Then dust with a little bit of flour to make it easier to cut out tagliatelle shaped noodles.
Arrange the noodles on top of the stretched green pasta belts; then press with your palm to attach to the green dough. Next move carefully and push through the machine, stretching the dough at the thinnest size (i.e. 7/7). Do the same with the next belt.
Next, place very little portions (1/2 tsp.) on one of the prepared belts. Then cover with the other. Finally, using a pastry knife, cut out the ravioli.
Repeat the same with the remaining dough and filling.
Cook the ravioli in salted water with olive oil.
Serve garnished with a dressing preparing with olive oil, chopped fresh mint, toasted pine nuts. Finally sprinkle with grated pecorino cheese.