On a pastry board mix
the flour, egg yolks, salted water and olive oil. Work the mixture
well, so that it becomes smooth and even, make it ball-shaped, then
leave it to stand.
Brown the finely
sliced onion in the butter. When it starts to colour, add the
spinach, that has just been boiled and chopped up, the meat, basil
and garlic. Turn off the heat and leave it to cool.
Roll out the dough
into a thin layer and cut it into strips about 5cm wide. Place a
small amount of the filling, in regular spaces.
With a brush,
moisten the pastry around the filling. Cover it with a second layer
of pastry and make it stick together with the bottom layer, pinching
well around the border. With a small-wheel cutter, cut the ravioli
into square-shapes and plunge them into boiling salted water.
Drain the pasta
after about 10 minutes. Serve them piping hot with a fresh tomato
sauce and butter. Sprinkle over the grated Gruyere and Parmesan