Ravioli with Spinach and Ricotta

Assemble the Assistent with the stainless steel bowl, dough knife and dough roller.

Add all the flour into the bowl and start the Assistent at low speed. Add one egg at a time. Add the oil and pull the arm towards the center of the bowl as needed, to help incorporate the ingredients. Lock the arm 1 inch from the side of the bowl when the dough comes together. Set the timer for 8 minutes and let knead.

Place the dough on a floured baking surface and knead for a short time. Cover and let rest in the refrigerator for at least 30 minutes.

Heat olive oil in a pan over medium heat and sauté the spinach until most of the liquid has evaporated. Remove from the heat and mix with ricotta, minced garlic, grated lemon zest, and juice. Blend until smooth using a hand mixer or blender. Season with salt and pepper to taste. Transfer the mixture to a piping bag or use a spoon to distribute it.

Set aside the spinach mixture and assemble the lasagna roller attachment. Divide the dough into 3-4 pieces. Flatten each piece with your hands and pass it through the pasta roller at the lowest speed, setting the roller to 0.

Fold the dough and pass it through the pasta roller several times, gradually increasing the roller setting with each pass until the dough is soft and smooth. Finish with the roller set to #5.

Place the rolled-out dough on a lightly floured surface. Pipe or spread the spinach mixture onto half of the dough, leaving space between each mound of filling. Fold the other half of the dough over the filling and press down to seal. Cut or punch out individual ravioli pieces.

Cook the ravioli in boiling salted water for about 5 minutes, or until they float to the surface. Serve hot with grated parmesan cheese and a side salad.