Ravioli with Chabichou from Poitou Sèvre & Belle!

In a salad bowl, add the flour.

Make a well and add the eggs and oil.

Knead until you obtain a homogeneous dough.

Continue to knead to develop the elasticity of the dough.

Cover and let the dough rest for 30 minutes.

In a container, mix the spinach with the Chabichou du Poitou Sèvre & Belle using your fingers. Season with salt, pepper and basil.

Once it has rested, spread the dough as thinly as possible.

Cover it and let it rest for at least 1 hour.

Using a knife, start drawing squares on half of the dough to make it easier to cut the ravioli. Garnish with the stuffing.

Spread egg yolk on the parts that will be welded (edge ​​of the ravioli).

Fold down the second part of the dough, and using your hands, seal the ravioli tightly around the stuffing.

Cut the ravioli using a serrated wheel or, failing that, a sharp knife.

Heat a large volume of salted water, immerse the ravioli in it and cook for approximately 8 to 10 minutes.

Drain the ravioli and serve them with sauce of your choice.