4 Servings 


2 cups all-purpose flour, plus more for dusting1 pinch kosher salt2 large eggs6 large egg yolks1 tablespoon extra virgin olive oil1 cup blanched and finely chopped spinach or 1 cup frozen, drained very wellPreferred filling   


In a large bowl whisk together the flour and salt.Make a well in the center of the flour and add in the eggs all at once. Mix them together well using your hands. Add the olive oil and spinach, knead the dough for another 5 minutes. Add more flower if needed. The spinach will create more moisture and release water. About 1/2-1 cup additional flour. Form into a ball and leave in the bowl, covered with plastic wrap for 30 minutes.Take a small piece of the dough and either run it through a pasta machine a few times OR use a rolling pin, some flour and a considerable amount of muscle to create a thin sheet. Cut long sheets out of the dough.Place 1 teaspoon of filling 1 inch apart on thin sheet of pasta from one end to the other leaving enough space in between each spoonful. Lightly brush egg wash around the edge of the pasta and in-between each scoop of filling. Place the second sheet of pasta on top over the filling sealing around the edges. Be sure to remove any air running fingers around the filling forming a small mound in the center of each ravioli. Using a knife cut into desired size. Take a fork and crimp the edges all around.Continue with remaining pasta dough until all the dough or filling has been used.To cook the pasta, bring a large pot of salted water to a boil. Add ravioli and cook for 2-3 minutes. Once they float to the top it is done. Add the cooked ravioli into your preferred sauce and stir to coat, adding some of the reserved pasta water if needed to add a bit of body and silkiness to the sauce. Cin-cin!

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