From Scratch Ravioli a Taste of Italy in Your Kitchen

Combine flour and salt in a bowl or on a clean work surface. Create a well in the center. Add eggs and olive oil to the well.

Gradually incorporate the flour into the egg mixture, working from the inside out. Add water, 1 tablespoon at a time, until the dough comes together.

Knead the dough for 8-10 minutes until smooth and elastic. (Or use a stand mixer with a dough hook.)

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax.

Sauté minced garlic in a pan with a little olive oil. Add chopped spinach and cook until wilted. Drain excess moisture.

In a medium bowl, combine ricotta cheese, spinach mixture, Parmesan cheese, egg yolk, nutmeg, salt, and pepper. Mix well.

Divide the dough into two equal portions. On a lightly floured surface or using a pasta machine, roll out one portion of the dough into a thin sheet. Repeat with the second portion of dough.

Place small spoonfuls of the filling onto the first sheet of pasta, spacing them evenly apart. Brush the pasta around the filling with water or egg wash.

Carefully lay the second sheet of pasta over the filling, pressing down around each mound of filling to seal. Use a ravioli cutter or pizza cutter to cut out individual ravioli.

Bring a large pot of salted water to a rolling boil. Gently drop the ravioli into the boiling water. Do not overcrowd the pot.

Cook for 5-7 minutes, or until the ravioli float to the surface and are tender. Remove the ravioli with a slotted spoon or spider strainer.

Toss with your favorite sauce and serve immediately. Enjoy your homemade ravioli!