500g fresh baby spinach washed
100g grana padano
Salt, pepper nutmeg
50g baby spinach puree
Run the spinach through a meat grinder. Drain any excess water well. Combine with the ricotta and grated grana padano cheese. Then add the spices. Mix well. Combine ingredients for the dough with a pinch of salt; mix until combined then knead on a wooden board.
Stuff the ravioli using a ravioli form or your preferred technique.