How to make the spinach ricotta ravioli filling:

• Strain the ricotta cheese. In a large pot of boiling salted water blanch the spinach by plunging it in the water then remove in 30 seconds.

  Drain over a colander and immediately and cool by running cold water over the spinach.
• Remove the excess water out of the spinach by pressing firmly on it. On a cutting board finely chop the spinach.
• In a medium bowl combine the chopped spinach with the ricotta cheese, egg, Parmesan cheese, and nutmeg. Season with salt and pepper to taste. Cover and refrigerate until ready to use.

PASTA DOUGH:

The Food Processor Method:

• In a food processor using the metal blade pulse the flour and salt.
• Lightly stir the eggs and olive oil in a measuring cup or bowl.
• With the processor running, add the egg/oil mixture all at once through the feed tube until a ball is formed then pulse several times.

  The dough should be slightly sticky to the touch and should spring back when you press it.
• Form the dough into a smooth ball and place on a dough board or tabletop and cover with a bowl for 30 minutes.
• After 30 minutes you can make the dough into your long sheets for the ravioli. If using your mixer attachment follow the manufacturer's instructions.

Manual pasta dough method:

• Sift flour and salt into a mixing bowl.
• Gradually add eggs and oil to flour, mixing with a spoon. As the mixture becomes lumpy, begin to press together and knead with your hands.

  If mixture seems too dry and grainy, add one tablespoon of water at a time until the mixture holds together into a ball.
• Remove the dough from the mixing bowl and begin to knead dough for 2 minutes on a lightly floured dough board or table top.
• Cover the dough with a bowl and let the dough rest for 30 minutes. allowing the dough to rest will improve the texture of the dough.

How to assemble using ravioli mold:

• Divide the ravioli dough ball into four equal sections.

  Roll each dough section into very thin sheets using your pasta machine or with a rolling pin. ** see notes
• Once you rolled the sheets of thin dough, you're ready to shape individual raviolis. Step-by-step photos are above in the recipe post.
• Here is how to use Ravioli mold:



  1) dust the working tray with flour



  2) lay a thin layer of pastry on the tray



  3) with the egg carton like attachment, press in the holes


  4) fill the holes with the filling, without overfilling


  5) make an egg wash ** see notes and with a pastry brush lightly brush the egg mixture around the dough. (This will help prevent the dough from coming apart when cooking.) 


  5) cover with another layer of ravioli dough, which should lay flat all the way across the mold



  6) using the rolling pins or your fingers, press, close and cut the ravioli



  7) overturn the tray to let the ravioli come out
• When you are done shaping ravioli, bring a big pot of water to boil, add a generous amount of salt, add ravioli and cook for 5 minutes, then drain.

  Or, alternatively, freeze ravioli until you’re ready to cook them.

How to make the tomato cream sauce:

• Heat olive oil in a pan over medium heat. Chop 2 tomatoes and garlic and add to the pan. Cook covered for about 10 minutes until tomatoes soften.
• Add white wine and chopped thyme. Bring to boil and cook uncovered for 5 more minutes until half of liquid evaporates. Remove from heat, let it cool for a bit.
• Then transfer to blender and puree the tomato mixture. Transfer the puree back to the pan, reheat to medium heat and add heavy cream. Stir until well incorporated.
• Cut each grape tomato in half and add all of them to the pan with the tomato cream sauce. Salt to taste and and more chopped thyme if needed. Cook for 5 more minutes.
• To serve, add cooked ravioli to the sauce at the last minute. Allow both ravioli and the sauce achieve same temperature.

  When serving on plates, garnish with thyme. ** See note for serving size.