• Heat the olive oil in a medium skillet over medium heat until shimmering. Add in the garlic for about 30 seconds or until you can smell it.
  1 ½ Tablespoons olive oil, 2 cloves garlic
• Add the spinach to the skillet and sprinkle with salt. Toss with tongs until wilted. It will cook down a lot.
  10 oz fresh baby spinach leaves, sprinkle of kosher salt
• Add the lemon zest and a squeeze of juice (about 1 Tablespoon)
  ½ lemon
• Remove the spinach to a medium bowl to cool. Once the spinach is cool, stir in the ricotta, Romano cheese, salt and nutment. Taste and correct the seasoning to your liking.
  1 cup whole milk ricotta cheese, ½ cup Romano cheese , 1 teaspoon kosher salt, ¼ teaspoon nutmeg

Fill ravioli

• Roll out homemade ravioli dough to setting #5 on a pasta machine or until you can see your whole hand through the dough when holding the dough up to a window.
• Space 2 teaspoons of filling down one side of a long ravioli pasta sheet, about 1" of space between each ravioli. Use a small brush or your fingertips to paint the outline of a square around the filling to help seal the ravioli.
• Fold the sheet over lengthwise covering the filling. Use a pastry cutter to cut between each ravioli. Remove each ravioli to a parchment or plastic lined baking sheet sprinkled with a little flour.

Cook the ravioli

• Bring a pot of water (about 5 qts) to boil. Add about a handful of kosher salt to the boiling water. Gently add the ravioli to the water and cook for 3 - 3 ½ minutes. Remove with a strainer to heated bowls or plates and cover with your favorite cream sauce or pesto. I also love this light tomato sauce with chicken ravioli.

  Sprinkle with parmesan cheese to serve.