Ravioli with Altadorian Stuffing

Hello!
Today's recipe is a two-in-one. I present you Ravioli with Altadorian Stuffing.
This recipe involved quite some work but it turned out great!
Ok so this is two-in-one why? Because I will give you the recipe for the pasta dough too.
For this recipe you will need the following things:
For the pasta dough (you probably won't use it all):
- a food processor
- 1 and 1/4 cups of flour
- 1 large egg beaten
- 1/2 tbsp of olive oil
- 1/2 tsp of salt
- 1/8 cup of water (more or less)

Put all the ingredients in the food processor except for the water and pulse them until they resemble large crumbs. Then, with the motor running, start adding the water, little by little, until it creates a slightly sticky dough. Take it out of the processor onto a surface dusted with flour and knead the dough to bring it all together. If you feel it's too stick, add a bit more flour, if too dry add a bit more water. Always little by little and kneading well between additions. Form a ball with it, place it in a bowl, cover with plastic wrap and let it rest in the fridge for about 30 minutes.
(You can absolutely make this dough by hand, it will take more time and effort but it is possible. With the leftovers you can make regular pasta, just cut long strips of it and you will have fetuccinne, for example).
Lets work on the stuffing.

For the stuffing (for about 6 or 7 big ravioli - 10 cm in diameter):
- 200 gr. of mascarpone or ricotta cheese at room temperature
- 2 cubes of frozen spinach leaves, thawed
- 1/4 cup of grated parmesan cheese
- 1 small egg
- a handful of walnuts, chopped
- salt and pepper to taste

Combine all the ingredients in a bowl and mix them all together to create a beautiful creme. Set aside.

Lets prepare to roll out the dough.
Dust a large tray or surface with some fine cornmeal. You will put your rolled pasta onto this surface.
Cut the dough in four equal pieces, flour your working surface with flour and roll each piece like a long sheet (with about 13cm x 30cm) with about 2 mm of thickness. Apply flour as needed.
Place each sheet of rolled pasta dough on the fine cornmeal as you go.
After all rolled out, lets make our raviolis!

Grab a little bowl with some water and a 10 cm diameter round cookie cutter. Get your stuffing and a teaspoon. Ready, set, go!
In a sheet of pasta dough place about two teaspoons of stuffing, creating little mounds, with some space between each. Wet you finger with a bit of water and circle each mound of stuffing with it, it will act like glue. Take another sheet of pasta dough and put it right on top of the one with the mounds of stuffing. Adjust the sheet tightly around each mound, making sure there is no air inside. Grab your cutter and, keeping the stuffing in the middle, cut the raviolis. Keep doing this process until you run out of pasta or stuffing. Any of the leftovers are usable. You can use the stuffing leftover in an omelette, for example.

Cooking the raviolis is easy. Put a pot of water on heat and bring it to a boil. Place the raviolis in, carefully, and when they start to float give them 3 or 4 more minutes and they are done. Take them out with a slotted spoon onto a plate and lets serve with that luxurious sauce.

For the sauce:
- the juice of one lemon
- 1 tbsp of honey

Just mix these two ingredients together until the honey dissolves completely into the lemon juice, and drizzle some of this sauce onto the cooked raviolis. Enjoy!

*This image was taken from and belongs to Neopets.