Ingredients
For the pasta:
110g/4oz plain flour
2 eggs
For the filling:
110g/4oz spinach
pepper
1 egg, yolk only
55g/2oz ricotta
olive oil
salt and freshly ground black

Method
1. Bring some water to the boil in a large and a small saucepan.
2. Combine the flour and eggs in a large bowl.
3. Break off a small piece of the dough. Wrap the rest in cling film.
4. Push the piece of dough through the rollers of a pasta-making machine. Repeat, again and again, until the dough is flat and thin.
5. Do the same with the rest of the pasta dough.
6. Take a small pastry cutter and cut rounds from the flat sheets of pasta. Set pasta circles aside.
7. Drop the spinach in the small saucepan of water. Boil for 3 minutes.
8. Drain spinach and squeeze dry.
9. Place spinach in the food processor. Add the egg yolk and ricotta and blitz to mix.
10. To make the ravioli, take a pasta circle. Place a teaspoon of the ricotta mixture inside. Place a second pasta circle on top. Seal the ravioli with a little water.
11. Drop the ravioli in the boiling water. Boil for 3-5 minutes.
12. Drain the ravioli, then serve with a drizzle of olive oil or a sauce of your choice.