Spinach Ravioli Stuffed with Cheese in a Tree Shape

Blanch the spinach in boiling water for 30 seconds and drain well.

Process the cooked spinach along with the egg until a smooth mixture is obtained.

On the counter, create a well in the center of the all-purpose flour, add the spinach/egg mixture, and begin incorporating it with a fork.

Knead the resulting dough for 10 minutes until it is well developed.

Wrap the dough in plastic wrap and let it rest at room temperature for half an hour.

Prepare the filling by processing the burrata, nuts, salt, and pepper until well combined.

Roll out the dough with a rolling pin or pasta machine to a thin thickness.

Use a tree-shaped cookie cutter to cut out dough circles.

Place a portion of the filling onto half of the dough circles and seal the edges with water, joining the parts to form tree-shaped ravioli.

For the sauce, melt the butter and whisk in the flour to form a roux.

Gradually add the milk, whisking vigorously to dissolve the mixture, and cook over low heat.

Season the finished sauce with salt, pepper, and nutmeg to taste.

Cook the ravioli in boiling water with a pinch of salt until all pieces float to the surface.

Serve the ravioli topped with the sauce and finish the garnish with pink peppercorns and ground black pepper.