Ricotta Ravioli

For the basil pesto, rinse and dry basil. Remove leaves from stems. Peel and mince garlic. Combine basil, garlic and pine nuts in a blender. Gradually add Parmesan and olive oil.

For the dough, mix together all ingredients, knead quickly and form dough into a smooth ball. Cover and let rest for 20 minutes.

For the filling, rinse spinach and blanch for 2 minutes in salted water, drain and squeeze dry. Rinse herbs and mince with spinach. In a large bowl, mix together ricotta, egg yolk, parmesan, breadcrumbs and spinach mixture. Season with salt and pepper. Place dough on a floured surface and use a rolling pin to flatten to about 2 mm (approximately 1/8 inch) thick. Cut the dough in half and put one half on a baking sheet. Place teaspoon-sized portions of filling, about 5 cm (approximately 2 inches) apart, onto dough. Place the second sheet of dough on top, pressing between the portions of filling. Cut out square ravioli with a pairing knife or ravioli stamp. Cover ravioli and allow to rest for 30 minutes. Cook in boiling salted water for about 4 minutes, then drain.