On a work surface or large bowl, add flour and make a “volcano”.

Crack eggs in middle of flour volcano and add water.

Beat eggs and water—then mix into flour walls slowly. Finish with hands oiled with olive oil.

Cover dough with a damp towel until ready to fill. This helps it not dry out.

Cook spinach according to box instructions. Drain well in a strainer over the sink, press with fork to squeeze out the water.

Place spinach over cream cheese. Let sit a minute to warm the cheese.

Add spices and parmesan. Mix well, taste and add more seasoning if needed.

Prepare a space in freezer to store raviolis. You will want to lay them out flat in layers separated by foil. I use a throwaway foil casserole/roast pan.

Flour work surface. Take a section of dough, should be able to have 4 to 5 sections total, recover unused dough.

With a rolling pin roll out dough so it is thin enough for pasta machine.

Place in pasta roller on lowest setting and work your way up about 6 or 7 levels on the pasta machine. Sheets should be almost transparent, but not too weak that they break easily.

Lay out pasta sheet on floured surface and cut in half if you need it to fit. Place 1 tbsp spoons of filling 1 inch apart along sheet.

Wet finger with water and run along one edge and in between fillings. This helps pasta adhere.

Fold sheet over filling and seal edges with a little force. Cut raviolis with a pizza cutter or knife. Using a floured fork, seal edges on the 3 edges.

Place raviolis on prepared foil tin layering with foil so they don’t stick together.

Start on the next sheet and repeat till dough or filling is gone.

MUST COOK FROZEN or they will break apart.

Bring water to a boil and turn to simmer. Gently add frozen raviolis. Cook 14 - 16 mins. Be gentle! You don’t want to break them.

Serve with your favorite pasta sauce. I recommend al forno or marinara cream sauce. A meat sauce is awesome too!