Spinach and Ricotta Ravioli

On Monday Night we made Spinach and Ricotta Ravioli for dinner, with a beautiful white sauce.  Although time consuming to make, these ravioli were a hit.

Ravioli
(makes 4 servings)

Pasta Dough
1 cup flour
1 Egg
2 Tbsp. Olive Oil
2 Tbsp. Water

Filling
1 Bunch of Spinach, Chopped Fine
1 Cup of Ricotta
Salt
Pepper

Sauce
1 Tbsp. Butter
2 Tbsp. Flour
1 Cup Milk
1/4 Cup Parmesan Cheese
Pepper 

For the filling, mix Ricotta with Spinach, Salt and Pepper, set aside. For the pasta, combine flour, egg, olive oil and water.  Form into a ball. Cover and let dough rest for 30 minutes. Flour a cutting board and pasta roller.  Divide dough into two pieces. Let once piece remain covered until ready to use. Flour the first piece of dough and roll through the pasta roll, continue rolling until thin (I rolled to "5" on my pasta roller).  Repeat with second piece of dough.  Cut dough into 2" squares.  Place a small ball of filling on a square of dough. Wet your finger and wet the edges of the dough. Place a second square on top of the bottom square and filling and firmly press the edges to seal the ravioli.  Use a fork to pinch the edges.  Bring a large pot of water to a boil.  Add salt and olive oil to pot.  Add ravioli and cook until tender. Drain well.

For the sauce, melt butter over medium low heat. Add flour and mix until combined. Slowly whisk in the milk. Once thickened add cheese and mix until smooth.  Season with pepper.

Pour sauce over ravioli. Garnish with Oregano and Pepper.