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1
Make the pasta dough.
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2
Follow the directions for homemade pasta with mushroom cream sauce up to Step 8..
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3
Boil and finely chop the spinach.
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4
Combine the spinach, ricotta cheese, olive oil, egg, and panko in a bowl and mix until evenly blended.
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5
Cover with plastic wrap and chill in the refrigerator.
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6
Now, roll out the dough.
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7
Roll it out in strips like this.
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8
Make the strips wide enough to accommodate your pasta cutter (you can use an empty can or cup).
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9
Take the pesto out of the refrigerator and drop balls of about 1 1/2 teaspoons onto the dough.
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10
Leave enough space in between each ball of filling while considering the size of your pasta cutter.
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11
Once the fillings have been arranged, brush the surrounding pasta with beaten egg yolk (for binding).
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12
Top with another strip of pasta as shown in the photo.
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13
Cut out the pasta.
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14
This makes about 20 pieces.
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15
Cut the remaining pasta dough up into triangles and use like regular pasta.
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16
Boil the ravioli in a generous amount of water and about 3 tablespoons of salt for 4 minutes.
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17
Heat the olive oil in a frying pan over medium heat.
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18
Once the ravioli have boiled, transfer to the frying pan, season with salt and pepper, and serve!
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19
Garnish with basil and Italian parsley.
