FILLING:
15 oz.. ricotta cheese
¾ tsp. salt
¼ c. grated Parmesan cheese
½ tsp. freshly ground pepper
1 whole egg yolk

Place dry ingredients into the bowl of food processor
with the blade attachment. Add the spinach, water & oil.
Pulse off/on to mix.
When it comes together, test to see if it's too sticky.
Add flour by the tablespoon until it is workable or
too stiff (add water by teaspoon).
Spin around 10 times and remove from machine.
Knead into a ball and wrap in plastic wrap,
let it rest while you make the filling.
For the filling, combine the ingredients in a bowl until blended.
Roll out the pasta (pasta machine or by hand),
only do ¼ at a time so it doesn't dry out.
You don't want it so thin that it breaks.
The spinach dough is delicate and
will break open if it's too thin.

Space out filling in a row on the dough, about 1" apart.
Fold the row of dough over so the lumps
are turned upside-down and covered by
the dough you just put them down on.
With your fingers, seal all around the ravioli
to get out all the air. Then using a ravioli cutter,
cut the raviolis into individual ones.
Place them on a cookie sheet lined with
wax paper sprinkled with cornmeal.

If you're not going to use them that night,
take the tray of ravioli and freeze them,
then place them in a zip lock baggie
in a safe place in the freezer (where they won't get stuff piled on top of them).
Or put the bag into a box.