Cathy's Homemade Cheese Ravioli

Ingr:

Homemade Spaghetti Sauce

Dough:

3 cups of flour

5 egg yolks

½ tsp salt
Enough water to make a smooth dough (if needed)

Beat the egg yolks and add them and the salt to a mixing bowl already filled with flour. Use your hands and mix to form a dough. If you can’t get all the flour hydrated into a dough, add more water until you can form a nice firm but sticky dough. Knead the dough for about 10 minutes, or until it is smooth and stretchy. Although you can roll out the ravioli sheets immediately, letting the dough rest for 20 minutes or more allows the proteins in the dough to relax and makes rolling much easier. Rest the dough covered under the mixing bowl so it won't dry out too much.

Roll out or put through pasta maker, roll over form, fill - -see below--  and seal. Do not overfill.

Filling:
 
1 cup grated scamorza cheese
1/2 cup grated parmaesan cheese
1 lb ricotta cheese
1/4 bunch fresh parsely
1/2 tsp cracked pepper
1 tsp salt
1/4 cup chopped spinach
 
After filling and sealing, chill. Drop ravioli into salted boiling water (add salt after bringing to boil) and cook for 4-5 minutes. Serve