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RAVIOLI WITH SPINACH FILLING 
2 c. sifted all-purpose flour
3 eggs
3/4 tsp. salt
1 tsp. oil
Lukewarm water

Sift flour into bowl; make a well in center. Add eggs, salt, oil and 3 tablespoons water; mix well and form smooth dough ball. May be necessary to add little more water for proper consistency. Put ball into bowl; cover and let stand 10 minutes.

Divide dough into 2 portions; place 1 on well-floured board and roll with well-floured rolling pin until dough frequently and gently stretch with fingertips. Cut into strips 2-inches wide with knife or pastry wheel. Place 1 teaspoon spinach filling at 2-inch intervals on one strip. Lay second strip of dough over filling. With fingers gently press around each mound to seal in filling. Cut between mounds with knife. Cook in boiling water 15 minutes. Heat spaghetti sauce of choice; add ravioli, tossing gently to coat them with sauce.

Spinach Filling:

1 cup ricotta
1 egg yolk
10 oz pkg frozen spinach, drained and thawed or 1 1/2 cups fresh, cooked
4 tablespoons Parmesan cheese
1/4 teaspoon cracked black pepper

Combine ingredients to make filling.
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