To prepare the tagliatelle with porcini mushrooms, start with the fresh pasta: on a pastry board or in a bowl, pour the flour, create the classic fountain shape and pour in the centre the previously beaten eggs. Mix with a fork starting from the centre, gradually gathering the flour. When the dough will be more compact, work it with your hands for about 10 minutes, kneading vigorously.

Give the dough a spherical shape, wrap it with plastic wrap and let it rest at room temperature, in a cool place away from heat sources, for about 30 minutes.

In the meantime, devote yourselves to the porcini mushrooms: clean them from the soil, scraping the stem with a small knife. Then cut them into slices.

In a large frying pan, pour the butter and melt it over very low heat; when it is almost completely melted, pour in the oil, let it warm slightly over low heat, then pour in the porcini mushrooms and a whole clove of garlic, cleaned or chopped if you prefer. Add salt and pepper to taste and let the mushrooms cook for about 10 minutes. At the end of cooking, you can remove the whole garlic if you added it. Once ready keep warm.

Then chop the parsley very finely and keep it aside.

Once the necessary resting time has passed, take the dough and divide it into pieces; lightly flour the piece to be passed through the machine to roll out the dough and keep the remaining dough aside covered with plastic wrap. Insert the first piece into the machine, going from the thickest to the penultimate so as to obtain the right thickness of the sheet.

When you get to penultimate step of the machine, pass the strip of dough again, in fact you will need two passes at this thickness to pull the sheet well.

Lightly flour the work surface with some semolina flour and roll out the first sheet of dough; proceed in the same way with another piece of dough, until you have finished the dough, dust the sheets with semolina and let them dry 5 minutes on each side. Fold one of the shorter sides of each sheet inwards (this will create a sort of “tab” to make the tagliatelle easier to pull up once ready) and then roll the pasta up on itself.

Using a sharp, lightly floured knife, begin making the noodles, cutting to a thickness of 6.5-7 mm. Then lift each roll to make your nests of noodles, to be placed as you go on a part of the work surface lightly floured with semolina flour or on a tray.

Bring the water to a boil and salt the taste; cook the tagliatelle for 3-4 minutes. Then drain the noodles directly into the sauce, saving the cooking water. Turn on the low heat under the pan with the sauce and stir the ingredients to combine. Add the finely chopped parsley and if needed, you can add a ladle of pasta cooking water to prevent the tagliatelle from being too dry. Then serve the tagliatelle with porcini mushrooms as soon as they are ready.

To prepare the ricotta and spinach ravioli, start by preparing the fresh egg pasta. Take the flour and pour it into a bowl along with the beaten eggs. Knead the ingredients well with your hands to create a homogeneous mixture. If the dough is not very elastic, add warm water to make it softer to roll out.To prepare the ricotta and spinach ravioli, start by preparing the fresh egg pasta. Take the flour and pour it into a bowl along with the beaten eggs. Knead the ingredients well with your hands to create a homogeneous mixture. If the dough is not very elastic, add warm water to make it softer to roll out.

Transfer the dough onto a work surface and knead it vigorously, when you have obtained a smooth and homogeneous dough, form a sphere that you will wrap with cling film: let the dough rest for 30 minutes protected from light and air currents that could dry it. While the dough is resting, devote yourself to the filling: take a non-stick pan with a wide bottom in which you will pour the rinsed spinach, covering it with a lid to let it wilt. Let them cook until, it will take about a couple of minutes.

When softened, drain to remove excess liquid and set aside. Take a large bowl and pour in the ricotta and Gran Capra. Flavour with nutmeg and, using a hand whisk, mix the ingredients together. Add salt and pepper to taste. When combined, chop the spinach in a blender and add it to the ricotta cream. Mix the ingredients well to obtain a homogeneous mixture.

Transfer the mixture into a pipping bag and set aside. The pastry will now have rested. Take it and divide it into two loaves. Leave one wrapped in plastic wrap so that it does not dry out while, after having lightly floured it with regrinded semolina (which will not be absorbed into the dough), roll out the other with the pasta machine, passing it between the rollers from the widest to the penultimate narrowest thickness: you should obtain a rectangular pasta sheet about 1 mm thick. Repeat the operation with the other roll. Roll out the two rectangles of pastry on a work surface lightly floured with semolina flour and create small piles of filling with a piping bag.

Place them about 3 cm apart, sprinkling water around the edges of the pastry so that when you lay the second pastry on top, it will stick more easily. Take care to allow the air to escape between the ravioli, by passing around the filling with your fingers, so that they do not open during cooking and let the filling escape.

When you lay the second sheet of pasta on top, make sure that the edges of the second sheet of pasta are flush with the first. Then use a pastry cutter to cut out the ravioli, which you will place on a tray lightly floured with regrind. Your ricotta and spinach ravioli are now ready! You can cook them in boiling water and dress them as you like, for example with butter and sage.