Adapted from The Silver Spoon Cookbook
serves 6
Make any basic pasta to serve 6
Filling
1 11 ounce bag of baby spinach
1/4 Lb. pancetta, minced
2 1/4 cups ricotta cheese
2 eggs, lightly beaten
2 Tbsp. freshly grated Parmesan cheese
salt and pepper, to taste
1. Cook spinach, drain well and chop
2. Cook pancetta, blot and let cool
3. Blend the ricotta cheese and spinach in a bowl
4. Stir in the eggs, Parmesan cheese, pancetta, salt and pepper. Stir all ingredients until smooth
5. Roll out pasta, place mounds of mixture (about 1/2 Tsp.) at regular intervals, fold over, press edges to seal and cut out ravioli with ravioli/pastry wheel
6. Cook in a large pan of salted, boiling water for about 10 minutes
7. With a large slotted spoon, remove cooked ravioli from pan and place on platter, cover with homemade marinara sauce and garnish with grated Parmesan cheese and fresh basil
UPDATE: There was a good amount of ricotta filling left over so a couple of days later I put it in an omelet for two and it was fantastic!
Red Wine, White Wine, Fine Food Too! 
No sooner was this posted than we were at the door with plate in hand. The raviolis came home, we dug in our forks, and it was as good as it gets. Oh, boy. The pasta was substantial enough to make itself known, the filling mild and milky and ricotta-y, and the sauce richly tomato-laden and slightly herby. A combination of smooth, sharp, mild, and strong, all harmonizing in my mouth in a way that makes me very sad it’s over.
Do it again, Susan! That was awesome!
Thank you so much Kitty. I’m pleased that you and Mark had a chance to taste this dish. It was my first time making ravioli……so, I believe it will only get better from this point on!