Sift together the flour, semolina and salt in a bowl, and then transfer the mixture onto a clean, flat working area.

Gather the flour mixture into a round heap, and create a well in the middle – one that is leaves a thin layer of flour at the bottom.

Crack the egg carefully into the well, and beat it with a fork until it’s well mixed and frothy.

As you stir, you can begin to add bits of the flour from the outside of the mound.

Continue to stir the flour into the egg until it’s thick enough, and almost all the flour is incorporated.

Use a spatula to scrape the rest of the flour into the pasta dough as you knead it.

Continue to knead for about 10 minutes, until the consistency is smooth, and a little springy.

Gather it into a ball, and wrap it in plastic wrap. Refrigerate it for another 30 minutes.

Begin the filling while the dough is chilling.

Heat the oil in a large skillet, and add about half the garlic.

Saute for 2 to 3 minutes, and then add the spinach, half the lemon zest, and a pinch of salt. Cook for a few minutes, until the spinach is wilted.

Remove the spinach from the pan, and let it cool.

Once it’s cooled enough, squeeze out the extra liquid, and then chop the spinach as finely as you can.

Add the chopped spinach, the remaining lemon zest and garlic, basil, Parmesan and ricotta to a large bowl. Stir to blend, and season with salt and black pepper.

When the dough is nicely chilled, roll it in a single layer on a lightly floured and clean surface.

Roll to a thin layer – thin, but no so much that it tears.

Cut into rectangles, and drop a tablespoon or so of the filling onto one side – it depends on how big you want to make them. (Remember that they fold over, so one side should be empty.)

Using a pastry brush, brush a thin layer of water around the edges of each rectangle of dough. This will seal it as you fold them over.

Fold each over, and press lightly but firmly along the moistened edges to seal.

Cook the ravioli in boiling salted water for about 2 or 3 minutes, until the pasta is al dente.

When the ravioli is done, divide between two plates, drizzling each with lemon butter sauce, Parmesan, and salt and pepper to taste.