Ingredients
 

3 cups fresh baby spinach 
2 Tbsp olive oil 
1 cup ricotta cheese 
¾ cup grated mozzarella cheese 
¼ cup grated Parmesan cheese 
¼ cup grated Asiago cheese 
2 eggs 
1 recipe of Fresh Pasta (see link below), rolled into approx. 6-inch x 12-inch sheets

Method 
 

Line a baking tray with parchment paper and sprinkle generously with flour. 

Remove the stems from the spinach and finely chop. Over medium heat, add olive oil to a saucepan and add the spinach. Stir constantly for two to three minutes until the spinach has wilted, then remove from heat. Add the spinach to a small bowl, along with the cheeses, and mix to combine. Gently beat the eggs and stir into spinach–cheese mixture to form a smooth, creamy blend.

Place the pasta sheets on a lightly floured countertop. Dot two teaspoons of the spinach–cheese mixture over one half of the pasta sheet at least 1½ inches apart. Using a pastry brush, lightly brush water around the cheese dollops. Fold the second half of the sheet over the top and gently press down around the cheese dollops. Cut out the ravioli with a pasta cutter or pizza wheel into small squares and ensure the edges are pressed well together. If they aren’t sticking well, dampen them with water again and lightly press using your fingers. Gently place on the prepared baking sheet. 

To cook, bring a large pan of salted water to a boil over high heat, and then add the ravioli and one cup of cold water to the pot. Stir once or twice to prevent sticking. Allow the water to return to a boil. Boil 30 seconds, then remove pot from heat, draining the boiling water. Toss cooked ravioli in a little olive oil and serve immediately with your favourite sauce.