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Cut the dough into 2 pieces. Remove one from the cling film to work with, and wrap the remainder to keep it moist. Dust the work surface with semolina flour
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Set the pasta maker at its widest setting. Press the first piece of dough into a long rectangle, and feed through the pasta maker. Fold, and repeat again. Repeat the folding three or four times so that the texture becomes more elastic.
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Change the thickness to one notch smaller, and feed through the dough. Keep rolling the dough thinner until it is as thin as you can handle.
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Cut into four equal pieces. Lay long pieces side by side on the work surface, overlapping by about half a centimetre. Press the seam gently, the pasta should stick by itself. If not, brush with a tiny amount of water to help seal. Repeat with the other two sheets.
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Spread the bottom pasta sheet with half the spinach mixture. Lay the second sheet on top, and firmly roll over with the ravioli rolling pin.
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Cut along the edges of the raviolis. Set aside on a baking sheet dusted with semolina flour.
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Repeat all steps above for the remaining pasta dough.