NOTE: Use my recipe for making pasta sheets on #5 thickness with KitchenAid attachments (but don't cut it) If you don't have the attachments, follow the instructions below.

First, put the ricotta in a cheesecloth in a strainer (if you have one but a colander will work too) over a bowl, BEFORE preparing the pasta dough. This will remove a lot of the excess moisture so it won't be runny. Put the ricotta to drain in your refrigerator.

Then, add flour to a flat work surface such as a kitchen table or kitchen island that is clean.

Then, make a well in the middle of the flour.

Next, sprinkle the salt and add eggs in the middle of the well. Begin to mix with your hands, incorporating the flour as you go along.

Then, add the water and keep mixing with your hands.

Then, once you have a ball, knead the pasta dough by hand until it is soft and smooth. This will take several minutes. If dough isn't pliable, add a little more water one tablespoon at a time until it is pliable. The humidity in your kitchen will matter as to how dry the dough will become.

Next, cover the pasta dough with a kitchen towel and let the dough rest for twenty minutes.

Cook garlic is olive oil in pan for 30 seconds. Remove from heat. Add chopped spinach and let wilt a little, NOT covered. Then, in a large bowl, combine the drained ricotta cheese (3 cups,) one large egg, shredded mozzarella cheese (1 ½ cups,) grated Parmigiano Reggiano (¾ cup), minced garlic (5 cloves,) salt (¾ tsp) and black pepper to taste.

Then, mix everything together until well combined and add in the chopped spinach, stir, cover with plastic wrap and put back in the refrigerator.

Then, divide the rested dough into 6 even portions for easier handling. Using a manual pasta machine or a rolling pin, roll out each portion of dough into thin sheets, aiming for about 1/16 of an inch thickness.

First, lay two pasta sheets of pasta dough on a lightly floured surface.

Next, spoon small mounds of the ricotta and spinach filling onto the dough, leaving a two inches of space between each mound.

Next, if you have a bit too much flour on the edges, moisten the edges of the dough with water using a pastry brush.

Then, carefully place another pasta sheet over the filling and using your hand to press down in between each mound to indicate where you will need to cut.

Then, press down gently around each mound of filling, and cup each of the ricotta filling mounds as shown in the image. Gently press down on the edges to eliminate any air pockets.

Then, use a ravioli stamp, or other ravioli tool, to cut the ravioli and press it closed at the same time or use a ravioli cutter to cut out ravioli squares, circles or hearts and ensure each piece is well sealed.

Using a cutter will ensure uniform-looking ravioli. If you don't have a cutter, press the edges with a fork to create a decorative seal and ensure the ravioli are tightly closed and lie them on a baking sheet lined with parchment paper or wax paper.

Then, cook the pasta in boiling, salted water (¼ cup of salt for one gallon) for 2-3 minutes. The ravioli will float to the top of the water and stay there when done cooking.

Drain them in a colander before placing in serving dishes so the excess water can drip off otherwise you'll water down the sauce you'll add to it.