FOR PASTA DOUGH Flour | Semolina Flour Salt | Water | Olive Oil FOR SPINACH RICOTTA FILLING Spinach | Ricotta Cheese Basil | Parsley | Oregano Garlic Powder | Salt | Pepper FOR GARNISH Olive Oil | Pesto | Marinara Sauce
Wash & sauté the spinach for 3 to 5 minutes or until it’s wilted. Cool and dry spinach as much as possible. Next, chop the spinach finely and transfer it to a bowl. Finally, add the ricotta, salt, and pepper to the filling and mix well.
Roll your dough out into 8 equal rectangle or oval shapes. Use a ravioli mold and fill each cavity with filling. Cover with another sheet of pasta. Moisten the seams between the ravioli. Flip out of the mold and slice using pastry wheel.
Carefully slide the ravioli into a pot of boiling water and cook for about 3 to 4 minutes or until they start floating. Finally, drain the pasta and gently toss or drizzle with olive oil and pesto sauce.