Homemade Stuffed Pasta with Salmon and Ricotta

Place both types of flour on a clean work surface. Form a well in the middle, add 2 eggs and olive oil. Use a fork to beat the eggs, gradually incorporating the flour from the edges. Knead the dough with your hands until it becomes homogeneous and elastic. Form a ball, wrap it in cling film, and refrigerate for at least 30 minutes.

Finely chop the smoked salmon and mix it in a bowl with 150g of ricotta, an egg yolk, and the chopped green chives. Season with salt and pepper to taste.

Wash the spinach leaves and sauté them briefly in a pan until they soften. Add the remaining 100g of ricotta, crushed garlic, and season with salt and pepper. Keep warm.