Spinach And Ricotta Ravioli

RECIPE: EGG PASTA 400 grams flour (approx. 2 cups) 4 eggs pinch of salt To make the pasta, mix the ingredients and work it until the mixture is homogenous. Don't overwork the dough or it will be too dense and difficult to shape. Let the dough rest covered with a dish towel for 10-15 minutes. STUFFING WITH RICOTTA AND SPINACH 1 kilo of spinach (approx 3-4 cups) 250 grams of ricotta cheese (approximately 1 cup) Parmesan and or Pecorino cheese grated Pinch of nutmeg Blanch spinach, and squeeze out water, then chop. Mix in ricotta cheese, parmesan and/or pecorino cheese, and nutmeg. Mix all together. On floured surface, divide dough into 3 sections. Roll out dough into a long rectangular shape, about 3" wide using a pasta machine, passing each section through 4 times, passing one time at each setting 6, 5, 4, and 3 (2 if thinner is desired). Sprinkle with flour each pass. Spoon a rounded teaspoon onto the dough about 2 inches apart along the pasta sheet. Wet the edges with water along the pasta dough. Fold over the pasta sheet in half then take fingers and press the pasta around the filling to remove bubbles to seal. Take a cookie cutter, and cut half moons of ravioli. Place on a well floured tray. Bring large pot of salted water to boil, add a little olive oil to the water and add the ravioli one by one, stir gently until they float, for about 8 minutes. Drain and add hot ravioli to a saucepan and top with your favorite sauce.