To begin, make the dough. Add the flour to the bowl of a stand mixer. Make a well in the middle, then add the eggs, olive oil and water.
Using the dough hook attachment, knead the dough for about 8 minutes or until it is smooth and homogenous. Then, remove the dough from the mixer, roll it into a ball, cover it with plastic wrap and allow it to rest for at least one hour.
Next, get started on the filling. In a large saute pan, heat 3-4 Tbsp of olive oil over medium heat, then add the garlic and onions. Season with salt and pepper, and saute for about 6-8 minutes or until the onions are soft and have browned slighlty.
Add the spinach, mix well and allow to cook until the spinach has wilted, about another 5 mintues. Taste and adjust the seasoning to your liking, turn off the heat and allow the mixture to cool.
Once the mixture is cool enough to handle, transfer it to a cheesecloth or clean kitchen towel and squeeze out the excess water.
Add the mixture to the bowl of a food processor, add the ricotta, Parmigiano Reggiano and salt. Blitz until well combined. Transfer the mixture to a pastry bag and put it in the refrigerator to cool for at least an hour.
Once the pasta dough has rested and the filling has chilled, you can begin assembling.
Dust the mold with flour and shake out the excess.
Add a pinch of semolina flour to a sheet pan or baking tray and set aside.
Roll the pasta dough out to about 1/8″ thick. If you are using a Kitchen Aid attachment, this is setting #4. If you are not using a ravioli mold, form the ravioli in any manner you choose and skip ahead to Step 16. If not, continue on.
Lay the sheet out onto a smooth work surface and cut the pasta sheet to the size of the ravioli mold.
Lay the dough on top of the mold, pressing into the indent to make room for the filling.
Pipe the filling into the center of the mold.
Cover the filling with another square of pasta dough and press into the mold to create a firm seal. Then, use a rolling pin to press the ravioli into the mold.
Flip the mold upside down, carefully remove the ravioli from the mold and trim the edges.
Lay the ravioli on the sheet pan or baking tray while you continue to roll the rest.
When you are ready to cook the ravioli, bring a large pot of salted water to a rolling boil.
In a large saute pan, melt the butter over medium low heat. Cook until the butter has browned.
Then, carefully add the ravioli to the boilng water and allow them to cook for about 2-3 minutes, or until they rise to the top.
While the ravioli are cooking, remove one ladleful of pasta water and add it to the butter, whisking vigorously to create an emulsion. The butter will turn foamy and milky.
When the ravioli are done remove them from the water with a strainer and add them to the melted butter, shaking the pan until all of the ravioli are coated in butter.
Then, plate the ravioli, top with a drizzle of balsamic vinegar, and you are ready to serve. Enjoy!
