Ingredients:

Eggs (OPG Pavlović) - 3 pcs
Egg yolk (OPG Pavlović) - 1 pc
Fresh cow's milk cheese (OPG Božić) - 150g
Spinach (OPG Loboda Stjepan) - 150g
Smooth wheat flour - 300-330g
Hard cheese - 50g
Pine nuts - 20g
Tomatoes - 2-3 pcs
Pitted black olives - 1-2 tbsp
Garlic - 3 cloves
Capers - 2 tsp
Salt
Pepper
Dalmatian herbs - 1 tsp

Preparation process:

Making the dough:

Whisk the eggs and egg yolk together using a whisk. Add a pinch of salt and gradually start adding flour until you get a dough that is soft, but not sticky. If needed, add a little water or a bit more flour. Wrap the dough in plastic wrap so it doesn't dry out and set it aside for half an hour.

Making the filling:

Wash, boil, drain, and chop the spinach. Mix it with the fresh cheese and grated hard cheese. Season everything with a little salt and pepper to taste.

After the dough has rested for half an hour, flour your work surface and roll it out to about 3mm thick. I used a mold to shape the ravioli. If you don't have one, you can cut out circles using a glass and seal the edges with a fork. Fill the circles with about a teaspoon of filling, being careful not to overfill them, then fold them in half and seal.

Cook the ravioli in a deep pot of salted water. Once they float to the surface, cook them for about another 3 min, but check how done they are before draining. Cooking speed depends on the thickness of your dough. Save some of the pasta cooking water.

Toast the pine nuts in a hot pan without oil. Once they turn golden brown, set them aside.

In a pan over low heat, add 2-3 tbsp of olive oil, 1 tsp of butter, and the cooked ravioli. Toss everything together and fry the ravioli until golden brown. Then add 3 minced garlic cloves, 2 tsp of capers, and stir together. Peel 2-3 tomatoes, remove the hard core, dice the flesh, and add to the pan along with 1/2 glass of the pasta cooking water. Stir occasionally until everything combines into a sauce (about 5 min). Meanwhile, blend the olives with an immersion blender, add them to the pan along with the toasted pine nuts, and season everything with a little salt, pepper, and Dalmatian herbs. Stir and serve.