Homemade Mushroom, Spinach, and Ricotta Ravioli with Rosemary Olive Oil

Ravioli is something that I have been wanting to make for a while now.  I've seen cheater style homemade ravioli that use egg roll shells as the dough, and I just assumed I would do that and call it a day.  But then, I found this recipe on Cheeky Kitchen, and it just seemed way too easy not to make!  I whipped these up on a Wednesday night and it was such a great dinner.  Now that I have seen how easy these were, I plan to make a double or triple batch a weekend sometime soon, and put them in freezer bags for quick weeknight meals!

For the Dough:
3 Eggs
1 1/2 cups Flour
1/4 teaspoon Salt
Water

In a large bowl, whisk together the eggs.  Then, stir in the flour and salt.  Add water as needed, until a soft dough is formed.  *Be careful not to add too much water here.  I did at first, and I had to start over! Knead the dough several times, then separate it into two large pieces.  On a lightly floured surface, roll out half of the dough into a very thin rectangle.  Spoon your filling by the teaspoonful at 1 1/2 inch intervals on top of the piece of rolled out dough.  Moisten your fingers with a little bit of water and wet the dough slightly around the circle of filling, to help the dough stick together when you top it.  Take the second piece of dough, roll it out into another very thin rectangle and carefully drape it over the top of the filling.  Slice the dough into individual raviolis, securing the edges with a gentle press.  At this step, the ravioli can be frozen or cooked immediately.  To cook, bring a pot of water to a boil.  Gently slide the ravioli one by one into the boiling water and cook for 6-8 minutes.  Serve immediately with your favorite topping.

For the Filling:
1 tablespoon Olive Oil
4 Garlic Cloves, crushed
1 package (8 ounces) Mushrooms, finely chopped
1 package (6 ounces) Baby Spinach, finely chopped
1 cup Ricotta Cheese
1/4 cup Parmesan, grated
1/2 teaspoon Salt
Ground Pepper, to taste

In a large skillet, heat the olive oil and cook the garlic for about one minute.  Add the mushrooms and spinach, and cook until softened, about 3-5 minutes.  Remove from heat and stir in the ricotta, parmesan, salt, and pepper.  Spoon into the ravioli as a filling.

For the Rosemary Olive Oil:
2-3 sprigs Fresh Rosemary, torn into pieces (I used a few pinches of dried)
3-5 Garlic Cloves, crushed
1 teaspoon Crushed Red Pepper Flakes
1/2 cup Olive Oil

Place the rosemary, garlic, and pepper flakes in a bowl. Pour the oil over the herbs and spices. Set aside for about 30 minutes to allow the flavors to meld. Drizzle over freshly cooked ravioli in place of sauce.