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Makes 1 pound pasta, enough for 40 to 45 ravioli
1/2 pound spinach, stems removed1 egg yolk1 whole egg2 1/2 cups all-purpose flour1/2 teaspoon saltFlour for rolling
Place the spinach, egg yolks and the whole egg in a blender and process until it is completely smooth. It should measure approximately 1 cup.
Place flour and 1/4 teaspoon salt on the work surface and make a well in the center. Add the spinach mixture into the well. Using a fork or your thumb and first finger, bring the flour in from the sides until the mixture thickens. If you run out of spinach mixture, add an additional 1 to 2 tablespoons of water as needed until the dough holds together in a ball. Then use a pastry scraper to incorporate the remaining flour. The dough should be fairly dry but still hold together. Turn the dough out onto a well-floured work surface and knead the dough for 2 to 3 minutes by forming it into a ball. Knead it until it is smooth, kneading in additional flour if it sticks to your fingers or to the work surface. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Alternately this can be made in the food processor. If you are using this method, add 1 to 2 tablespoons less of the spinach mixture and process until it looks crumbly in texture. Wrap the dough in plastic and let rest at room temperature for 30 minutes, in the refrigerator for 1 day or in the freezer for 1 month.
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