Making fresh ravioli from scratch might seem intimidating, but I promise it's more forgiving than you think. I learned this technique from my Italian neighbor years ago, and I've been adapting it for kosher kitchens ever since. The key is getting your pasta dough to the right consistency and not overfilling those little pockets. Spinach and ricotta is such a classic combination for good reason. The mild, creamy cheese balances perfectly with the earthy spinach, and when you wrap it all up in tender pasta, it becomes something really special. I use whole milk ricotta and add just a touch of parmesan for depth. The spinach needs to be squeezed completely dry, otherwise your filling will be watery and the ravioli might burst while cooking. The pasta dough itself is simple. Just eggs, flour, and a little olive oil. I roll it thin enough that you can almost see through it, but not so thin that it tears when you're sealing the ravioli. A pasta machine helps, but you can absolutely do this with a rolling pin if that's what you have. The trick is keeping the dough covered while you work so it doesn't dry out. These ravioli are perfect for Shabbat dinner or any time you want something that feels restaurant quality but comes from your own kitchen. I like to serve them with a simple butter and sage sauce, or sometimes just good olive oil and freshly grated cheese. They freeze beautifully too, so you can make a big batch and have homemade ravioli ready whenever you need them.