Ricotta and spinach ravioli (9 months+)

Pasta dough

• 200 g plain flour
• ¼ tsp sea salt (optional)
• 2 eggs
• 2 tbsp water

Spinach filling

• 1 lemon, zest only, no white pith
• 40 g Parmesan cheese, cut into pieces (3 cm)
• 120 g fresh baby spinach
• 300 g water
• 250 g ricotta (see Tips)

Tomato sauce

• 1 brown onion, cut into quarters
• 1 garlic clove
• 30 g extra virgin olive oil
• 400 g canned tomatoes

Ravioli

• 1 egg, lightly beaten (see Tips)
• water, to boil
• 2 tsp sea salt (optional)
• extra virgin olive oil, to drizzle
• Parmesan cheese, grated, to serve