We made the pasta in the same way as before (see a few posts previous), but for some reason this time it was far more rubbery, and thus did not roll out as cooperatively after the waiting period. But! Despite all odds, we managed to roll the pasta dough out into various squares and circles, fill with gloops of ricotta + spinach, and fork-tine the edges together. It required a good deal of arm muscle from Dearest Simon, and a good deal of impatience from me, and finally we were ready to throw them in the pot.
Even with their thickness, they were ready in under five minutes.
Popped it in a bowl with some steamed spinach and tomatoes. Tomatoes! They are so delicous, and so fresh right now. I eat about 3 of them a day...
But anyway, no rave reviews about this here ravioli.