HHH wants to make ravioli...  what that means is, I set up and he fills in.  So here we go.  This recipe is modified for a service of 4 for dinner for more like 8 for a first course.

Pasta

2 1/2 cups of "00" flour
2 whole eggs (large)
2 egg yolks (large)
1 Tbsp olive oil
salt
water

on a flat workspace, make mound with the flour, sprinkle some salt and put a well in the middle.  Put all the eggs in the center, with the oil.  With your hands, mix in circles, pulling a little more flour in with your hands as you circle. You can also do this in the mixer, but I like the moisture/dryness control doing it this way.  When a ball forms, you stop pulling in the flour, if too dry, add a few drops of water.  Knead until its smooth and has a bit of a sheen to it.  Wrap it in plastic and let it sit in room temp for 30 min. min. or up to couple hours if you have other stuff to do.

We are making spinach ravioli.  and since I have so much ricotta left, going to make some pear ravioli too.

Spinach filling
3/4 cup Ricotta cheese
1 10oz package of frozen CHOPPED spinach
1/2 cup of grated parmesan cheese
salt and pepper

Cook spinach until mushy but still bright green (dont let it get brown or anywhere near brown, its ugly).  rinse in cold water and squeeze all the water out of it. Put spinach in a medium sized bowl along with the cheeses, mix with a wooden spoon adding salt and pepper to taste. 

Pear filling
3/4 cup Ricotta cheese
1 bartlett pear not too ripe
1/2 paremesan. (better if you can find Pecorino Toscano cheese)
1/4 tsp fresh ground nutmeg

Grade peeled pear right into a medium sized bowl, add the cheeses, and nutmeg. Mix with a wooden spoon.

Ok, so back to the pasta!  I have a kitchenaide attachment so this is really easy for me.  If you dont, you will have to use muscle and roll it out as thin as possible! 
Divide dough into 4 sections, flatten out a bit with your palms and roll it though on level 1 about 3 times.  change setting to 2, pass sheets 2 more times and then finally at 4 pass through a couple times. You should have 4 pretty sheets to fill.

On a floured surface, have the long side of one of sheets facing you. Fold in half legthwise to make a fold, then unfold it. now you have a guide.  Place about 2 tsp of filling every 2.5 inches along the pasta.  Using your fingers, dipp it in water and moisten the exposed pasta around the filling. Fold the front edge of dough over the mounds. With your thumb and forefinger, press and shape the dough, forcing any air out. Use a knife or a crinkle edge pasta cutter and cut into 2 inch squares. HHH did a fabulous job!  They are so pretty Honey!

So let these babies rest for an hour. Make something else like seared Halibut and asparagus to serve with it!  Or just leave the house to watch the BlackHawks (win) with some good friends!

We get to eat!!
Bring a large pot of salted water to boil.  Since you dont want the temperature to drop too much, I only made 8 raviolis at a time.  When water comes to boil, drop 8 in.  From this minute it was about 8 minutes.  They will float, keep cooking, its not done...

This next process is the most important, its what makes the pasta taste so good!  Called the "marriage", you have to marry the sauce with the pasta in a large sauce pan.

Sauce for Spinach Ravioli
3 Tbsp of unsalted butter
2 Tbsp olive oil
2 garlic cloves, sliced thin
6 fresh sage leaves

Over med-high burner, melt butter and oil, add the sage leaves and garlic and toast until the garlic is tan, and butter changes color to somewhat brown.  Time this to, about 3 min before you plan on taking the raviolis out of the water.  Remove the ravioli with a skimmer, drop it in the butter sauce and stir gently to cover, saute about a minute.  Serve immediately.

Sauce for Pear Ravioli
3 Tbsp of unsalted butter
2 Tbsp olive oil
1/4 cup of chopped waluts
1Tbsp chopped fresh parsley

Over med-high heat, melt butter and oil, (salt and pepper if you wish). Toast the chopped waluts until the butter changes color to somewhat brown.  Drop cooked, skimmed pear ravioli in the pan.  Stir gently to cover, saute about a minute. sprinkle in the parsely. Serve immediately.

This Pear ravioli was so yum with the butter walnut sauce, almost sweet like dessert!  One can only eat so much ravioli in one sitting, I had to stop at 5 total!  filling...  ugh.  Now to watch the Bulls win!  Go Bulls!!