Sift flour, add salt, grated lemon zest, lemon juice and gradually add water, knead elastic dough. Knead 5-7 minutes, add 1 tbsp olive oil and knead for another 5 minutes.

Spinach boiled in salted water for 5 minutes. Drain in a colander and rinse with ice water (so that the spinach retains its bright color). Beat the spinach with a blender to a puree.

In a pan heat olive oil, add the flour and mix quickly. Add to the flour, spinach puree, mix until thick homogeneous mass.

Add the spinach with the lemon juice. The filling for the ravioli is ready.

Test detachable third part, thinly roll out into a rectangular formation. Spread on the dough (closer to bottom) tea spoon small balls of the spinach filling, cover with the "top" edge of the dough the filling and press well with your finger on the edges and between the balls of filling. Carefully cut the excess dough around the edges and between the ravioli. Will these "squares with a scoop of the filling inside", and the edges must be well glued, so that during cooking the stuffing from running out!).

Ready to boil the ravioli in salted water or in vegetable broth until tender dough (about 6-7 minutes). Serve ravioli with soy mayonnaise, olive oil or sour cream plant-based, decorate with dill. Bon appétit!