Apple Pumpkin Spinach Ravioli

Step 1: Spinach Pasta

• 1/2 lb. fresh spinach

Blend/puree spinach, wrap in paper towels or real towel (be careful it stains!), and squeeze out juice into container. Mix a few Tbsp. of puree back into juice and discard the remaining puree.

Step 2: Pasta Making Cont'd

• 1-1/2 c. semolina
• 1-1/2 c. whole wheat flour
• 1/2 tsp. salt
• 3 ea. eggs
• 2 Tbsp. EVOO

Food processor these ingredients together and slowly add 1/4 c. (or more if you wish) until dough forms a ball. Knead until well mixed, wrap in plastic, and let sit at least two hours then refrigerate if not using immediately.

Step 3: Ravioli Filling

• 1 c. pumpkin puree (mine was home roasted)
• 1 ea. medium apple
• 1 ea. small shallot
• 1/4 c. + 2 Tbsp. pecorino (or similar)
• 2.5 oz. goat cheese (or similar for flavor preference)
• pinch of nutmeg 
• season with salt & pepper

Blend all these ingredients together to form filling and chill. 

Step 4: Building the Raviolis
Roll out dough to thinness desired and cut in half. Use flour or semolina to prevent sticking to the counter. You will likely do this batches. On one sheet of dough place small spoonful (or however big you want your raviolis, I used ~1/2 Tbsp.) every 2-3 inches apart, brush with water (can use egg wash) around the filling, and cover with remaining sheet, pressing firmly between filling bumps. Cut and lay raviolis on a sheet tray sprinkled with semolina. 

Step 5: Cooking the Raviolis
Boil pot of water with sprinkle of salt. Cook ravioli until floats up to the top or longer depending on desired consistency. These will be a bit more on the al dente side since they are whole wheat. 
OR 
Freeze and use for later!