I made a simple fresh ravioli tonight using a herb pasta dough and a filling of garlic sauteed spinach with ricotta cheese. I added fresh chopped parsley to the pasta dough while mixing which gave it bright green flecks of herbs on the thinly rolled out sheets, next small tablespoons mounds of the spinach-ricotta filling were placed along the sheets of dough every few inches, then the dough was folded over and sealed, pushing out any air bubbles. The next step is to cut out the ravioli and either cook them right away or freeze for another time. The best thing about using fresh pasta is that they cook very fast and you will not have to wait too long before eating them. I served them with a simple sauce of ripe cherry tomatoes, herbs, black olives, garlic and extra virgin olive oil.