Recipe - Homemade Ravioli

1 cup Ricotta cheese
1 10 ounce pa frozen chopped
Spinach; thawed and squeeze
One half cup Grated parmesan cheese
2 Egg yolks
2 tablespoon Butter or margarine
Softened
One half teaspoon Ground nutmeg
One half teaspoon Salt
One fourth teaspoon Pepper
1 Recipe homemade pasta
4 qt Water
One half teaspoon Salt
One half cup Butter or margarine; melted
Grated parmesan cheese
Chopped fresh parsley

Combine ricotta cheese, spinach, One half cup Parmesan cheese, egg yolks, 2
tablespoons butter, and seasonings, stirring well; set aside.Prepare dough
for Homemade Pasta; divide dough into 4 equal portions. Set 2 portions
aside. Pass each of 2 pieces of dough, one at a time, through rollers of
pasta machine, starting at widest setting. Continue moving width gauge to
narrower settings, passing dough through rollers once at each setting,
dusting with flour, if needed. Roll dough to desired thinness, about
1/16inch thick and 36 x 6inches. Place 2 strips of dough on a lightly
floured work surface. Roll each rectangle of dough with a ravioli rolling
pin, using heavy pressure to make indentations Spoon 1 teaspoon spinach
mixture in center of each square of pattern on one rectangle of dough.
Brush water along lines of pattern and edge of dough. Carefully align
remaining rectangle over filled rectangle so rolled ravioli indentations
are aligned. Use a fluted pastry wheel to cut through both layers of dough
al ong pattern lines. Allow ravioli to air dry about 1 hour.Repeat above
rolling and filling procedures with the remaining dough and filling
ingredients.Bring water and One half teaspoon salt to a boil in a large Dutch
oven. Cook half of ravioli in boiling water 10 to 12 minutes; drain. Cook
remaining ravioli.Dip ravioli in melted butter; place on baking sheets in a
single layer, and sprinkle with Parmesan cheese. Broil 3 to 4 minutes or
until lightly browned. Place in serving container, and sprinkle with
parsley. Yield: 6 to 8