Homemade Stuffed Pasta with Salmon and Ricotta

Pile both types of flour onto a work surface. Form a well in the center, crack two eggs into it, and add the olive oil. First, whisk the eggs with a little flour using a fork, then knead the dough with your hands until it is smooth and elastic. Form the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for at least 30 minutes.

For the filling, finely chop the smoked salmon and mix it with 150 g ricotta, one egg yolk, and finely chopped chives. Season with salt and pepper.

For the side dish, wash the baby spinach and let it wilt in a pan. Season with salt, pepper, and pressed garlic. Stir in the remaining 100 g ricotta and keep warm.