Delicious homemade ravioli

Place the flour on a clean work surface. Make a well in the center of the flour, break the eggs into the well. Add salt and olive oil in the center of the well and mix gently with a fork.

Gradually incorporate the flour begin pulling in flour sides of the well. The more you incorporate more flour form will the mass.

With your hands or a kneading keep working the dough until it comes together. If the dough is too dry, add a little water; if it is too wet or sticky, add a little more flour.

Keep working the dough and continue kneading until the dough becomes smooth and elastic, about 8 to 10 minutes. Gather the kneaded dough and form a ball. Cover the dough with plastic ball or foil and let stand at room temperature for at least 1 hour.

In the mean time prepare your sauce, by sautéing garlic and onions in some olive oil, then adding a jar of tomato puree and a jar of crushed tomatoes, and basil leaves. Let it simmer at low temperature for 45 minutes. Add the capers before serving.

In a frying pan, over medium heat, cook your chopped bacon and let it render all the fat, then drained well and reserve.

Lightly floured work surface, place the ball of dough on the floured area. With the palm of your hand, flatten into a circle about six inches. With a lightly floured rolling pin, roll out the dough starts from the center and sideways, slightly rotate the position of the roll with each move, always starting in the center and rolled sideways. (Keep the dough covered until ready for use.)

Continue stretching until the dough is uniform ⅛ inch or so thick. Sprinkle lightly stretched dough and let it dry for about 15 minutes before cutting.

Place chopped spinach, leeks and garlic in a skillet over medium heat, and sprinkle with salt and black pepper. Cook it until all the liquid has evaporated, about 10 minutes, crush with a spoon while cooking. Drain excess fat. Mix the ricotta cheese, Parmesan cheese, parsley, bacon, egg and spinach in a bowl until it joins all good.

Place about 1 tablespoon of filling in each circle or square individual pasta. Moisten the edges and place another circle or square on top. Press firmly to take all the air out and to seal properly. Repeat with remaining dough and filling.

Put salted water to boil. Add the ravioli. Reduce heat to simmer; Cook for 1-2 minutes or until ravioli float to the surface and are tender to the touch. Drain. Put the ravioli in the pan and heat the sauce and cover with the sauce. Serve and enjoy!