12 oz frozen spinach (or fresh, sauteed down)
Smash the roasted garlic cloves up, smashing them with just a little bit of Kosher salt, and add in the ricotta cheese, mixing well.
As you're mixing, add in the mozzarella and spinach, making sure all is thoroughly combined.
Taste for seasonings - add salt, if it's needed, or some herbs if you'd like; set this mixture aside, and let's focus on the pasta!
Once your future raviolis are all filled up, trim your dough, and lay the portion you trimmed off on top of the mold. My mold came with a cute little rolling pin, but you can use any rolling pin you'd like. Use your rolling pin, and roll along the top of the mold. The dough will cut away, revealing the lovely ravioli underneath!
How cute are these?? As you dump them out of the mold, place them on a waiting baking sheet, dusted with flour (to keep them from sticking to themselves).
Once they're all finished, bring a large pot of salted water to a boil, and place however many you'd like in. For our supper that night, I cooked off 24 ravioli, and it made a huge supper for us. These will cook up very quickly, as fresh pasta does. As soon as you put these into the water, they will sink to the bottom, but they will float as soon as they have finished cooking.
Drain them off, toss with your favorite pasta sauce, and enjoy!