Time: 60 minuti
Difficulty: Facile

Ingredients for 4 people:
250 g Special Mix Great Fresh Pasta Molino dalla Giovanna gluten free
3 whole eggs
20 g extra virgin olive oil 20/30 g water
5 g salt to
For the Stuffing
200 g of spinach already cooked
100 g of ricotta vaccine
1 whole egg
40 g Parmesan cheese 30g breadcrumbs gluten free
Salt up
Extra virgin olive oil
Ground black pepper
Nutmeg powdered
For the sauce
250 g of chanterelles
200 g of monkfish already cleaned
2 cloves of garlic
50 g of fresh tomatoes
1 bunch of parsley
½ glass of white wine
Salt up
Ground black pepper

Procedure
Arrange the gluten-free mixture in a bowl in a bowl, shell the eggs in the center and knead with your hands; add the oil, salt and water, continuing to incorporate the gluten-free flour, and work until you obtain a homogeneous ball of dough. Wrap with plastic wrap and leave to rest for 30 minutes in the refrigerator.
In the meantime prepare the filling, put a pan on the stove with a tablespoon of oil and heat for a few minutes, add the already burnt spinach and sauté for a few minutes taking care to mix everything with a ladle, season with salt and pepper.
After cooking, drain everything well and let it cool.then pour everything into a cutter and blend together with the Parmesan, egg, ricotta; the mixture must be smooth and creamy, to dry it add the breadcrumbs.
Take the dough and spread it with the special machine, until it is 1-2 mm thick; using a festooned wheel, cut rectangles 4/5 cm per side cm per side and place in the center of each part of stuffing, wet the sides of the pastry with water.
Fold the dough on itself, creating squares, with the special festooned wheel. Lightly press the dough around the filling and place it at rest on a tray dusted with very fine gluten-free rice flour for about 1 hour.
Prepare the sauce, take a pan and pour two tablespoons ofoil with a clove of garlic, let it brown for a few minutes on a gentle flame, in the meantime, wash the mushrooms well and remove the hardest part of the stem, slice them in the longest sense. Add them all in the pan and let them brown. over a lively flame, after a few minutes, blend with the wine, allowing the mixture to evaporate, add salt and pepper, remove the garlic after cooking.
In a separate pan, pour two tablespoons of oil with the remaining garlic, brown it too, add the monkfish cut into cubes previously, cook a few minutes, add salt, pepper and complete with chopped parsley, add the mushrooms to the sauce. water and bring to a boil, in the meantime take the tomatoes,slice them with a knife and let them burn 1 minute in water, drain and pour into a container with cold water, just cold remove the outer skin. Cut the tomatoes in half and add them to the sauce, mix everything together sweet flame minute. Boil a pot with water, when it will come to a boil cook the ravioli for about 4/5 minutes, drain in the sauce and let it all mix a few minutes, compose the dish.