In just two days, I will check into the hospital to give birth to my second child. I am currently enormous, achy and very grouchy.  Despite being physically miserable, I find that making homemade ravioli lifts my spirits. Aren't they beautiful little "bundles of joy!" I will boil them tonight for 3-4 minutes and put on top a little parmesan and tomato sauce. Then I will have heartburn...

Spinach and Ricotta Ravioli

fresh pasta sheets (recipe follows)
10 oz  container cooked frozen spinach
15 oz container ricotta cheese
1/2 cup grated parmesan
pinch nutmeg
salt and pepper

Cook spinach and squeeze out as much water as you can. Mix spinach with all other ingredients in a bowl and set aside while you make the pasta. Lay out the first pasta sheet and evenly divide rounded teaspoons of spinach mixture. With egg wash, brush around each filling and lay another sheet over top, pressing gently down around the fillings and cut out with a biscuit cutter.

Fresh Pasta

2 cups all purpose flour or "00" if you have it
3 eggs (plus one more for egg wash)
olive oil
1 teaspoon salt

In a mixer with a dough hook, combine the flour and salt. Add the eggs and mix on low until it comes somewhat together. Add a little olive oil or water if it looks too dry. Roll it out on a floured board and knead until smooth and elastic, probably about 10 minutes. Coat with a little oil, wrap in plastic wrap and let rest for 30 minutes. Divide it into equal pieces and flatten a piece a little and run through a pasta machine on the widest setting. After it comes through the machine once, fold it like a business letter, in three parts, and run through again. Keep running it through the machine a couple times on each width until you get a nice, thin, long piece. You should be able to see your hand through it. Store on a big cookie sheet or cutting board and dust with a little cornmeal or flour to keep it from sticking.