So, I mixed plain flour, an egg and salt and started kneading, folding and rolling by hand until I had the dough pretty thin. Unfortunately the blogger wasn't at hand to take photos of that procedure, but you get the picture.
With a glass the right shape, I stamped the dough into circles
From our own garden, I cut some spinach and after steaming it I diced it and mixed it with ricotta cheese to make the filling.
It's a bit of a fiddly job to get the amount right so the ravioli don't split for being over full.
Then I wet the edge with a little milk, folded the ravioli in half and sealed the edges with a fork.
Into salted boiling water for about 8 minutes, stirring occasionally.
To serve, I made a tomato sauce using a tin of diced basil and garlic tomato and a tub of tomato puree together with herbed spices and the trusty Maggi seasoning which I use in just about everything (except maybe ice cream).
The end result, a beautiful pasta meal for the blogger and me. Bon Appetito..