Spinach & Ricotta Ravioli with Creamy Mushrooms

Pour flour and salt onto a clean work surface and make a well in the center. Place the eggs/yolks in this well and mix with a fork. Swirl the fork concentrically, slowly incorporating the flour into the eggs. Once it forms a dough, knead it for 10 minutes, form it into a ball, and let rest for 30-60 minutes.

Meanwhile, make the filling. Fill a large pot with the spinach and a splash of olive oil and gently heat, covered, until spinach has fully wilted. Chop spinach and then put it in a bowl, let cool, and add remaining filling ingredients, mixing thoroughly.

When dough is ready, cut it into four even sections and either use a pasta maker or a rolling pin to roll each ball into a rectangle. You can cut, fill, and seal the ravioli by hand or you can get a cheap ravioli maker that allows you to do all of this simultaneously.

Add pasta to a pot of boiling water and cook for 1-2 minutes, continuously checking for desired doneness. Drain pasta and let dry. Meanwhile, make the sauce by sautéing mushrooms and garlic in olive oil until golden brown, adding cream/thyme, simmering for 5 minutes, and adding Parmesan. Now add the ravioli to the sauce and simmer for another 2 minutes before serving. Can top with toasted almonds for an extra crunch (optional).