Stuffed with cheesy spinach and a runny egg yolk, this freshly made ravioli is perfect for an Easter brunch!Save this recipe: https://taste.md/2oZ7QyjINGREDIENTS:For the pasta1 cup 00 flour½ cup semolina flour5 tsp olive oil4 egg yolks¼–½ cup waterFor the filling½ cup ricotta½ cup wilted spinach4 Tbsp ParmesanFresh nutmegSalt & pepper4–6 egg yolksSTEPS: 1.) To make the fresh pasta, add the two flours to a bowl with the olive oil and egg yolks, and mix until it clumps together.2.) Slowly add the water until all of the flour is absorbed. Knead for 5 minutes until smooth. Set in the fridge for 1 hour.3.) Make the ravioli filling. In a bowl, mix all the ingredients together (excluding the yolks) until you have a smooth mixture.4.) Cut pasta dough in half and roll out each one into two thin sheets.5.) Add the ricotta mixture to a piping bag, and pipe a small, circular wall of mixture in the middle of the dough. Drop an egg yolk in the middle.6.) Brush a bit of water around the edges, then lay the second piece of pasta dough over the top, sealing it with your hands.7.) Cut out large ravioli shapes with a cookie cutter, and cook for 2 minutes in salted, boiling water.For more amazing recipes download the Tastemade App! http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade