Instructions: Place the spinach in a large pot over moderate heat with only the water clinging to the leaves after washing. Cover the pot and steam the spinach, stirring occasionally, until wilted and tender, about 8 minutes. Squeeze out as much water as possible and chop finely.

Combine with all remaining ingredients except the pasta and mix thoroughly. Divide the dough for the pasta into six equal portions and roll to the thinnest setting on the pasta machine. Place a teaspoon (5 ml) of the filling in rows at 2-inch (5 cm) intervals on three of the strips of pasta. Moisten the dough in between the stuffing with water, using a pastry brush or your finger. Place the remaining strips of dough over the filling and press down around the filling, eliminating as much air as possible from inside the ravioli.

Use a knife or fluted pastry wheel to cut into individual ravioli.

Press the edges of each to seal completely. Place the ravioli on lightly floured dish towels, making sure they dont touch each other.

Turn every half hour if not using immediately to ensure the dry evenly on both sides. Cook within 4 hours, or freeze or refrigerate for future use. Boil in at least 4 quarts (4 L) of salted water for 3 to 5 minutes, until the pasta is tender. Remove with a slotted spoon and serve immediately.

Serves 4 to 6.

Top with tomato sauce and a grating of cheese.

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