Step by step recipe:

1. 
   Prepare 300 g Fresh pasta dough, prefarably the day before, and leave in the fridge to rest for several hours or overnight, wrapped in plastic film.
2. 
   Cut the dough into lumps of about 3 ounces (75 grams) and roll out the first one with a rolling pin, roughly into a strip.
   
   Pass this strip through the pasta machine on its thickest setting ("1" if you have a Kenwood like mine).
3. 10 min.
   Pass through several more times, reducing the thickness each time by 1 setting, until the pasta is quite thin ("7" or "8* on the Kenwood).
   
   Note: as it gets thinner, the pasta strip will get longer.
4. 2 min.
   When the strip is the right thickness, lay on a lightly floured worktop and cut into 2 pieces to fit the size of your ravioli mould.
5. 1 min.
   Flour the ravioli mould generously.
6. 2 min.
   Lay a strip of pasta over the mould. This should overhang a little all round.
7. 5 min.
   Fill each hollow with your chosen filling mixture (here it is spinach and ricotta with pine nuts).
8. 2 min.
   Use a brush dipped in water to moisten the pasta all around the hollows to help the second sheet stick.
9. 1 min.
   Moisten the second sheet of pasta all over.
10. 2 min.
    Place the second sheet of pasta moistened side downwards on top of the mould.
    
    Press to seal the layers of pasta.
11. 2 min.
    Roll over the top with a rolling pin to cut the ravioli, first in one direction...
12. 2 min.
    ...then in the other.
13. 2 min.
    Peel away the pasta trimmings.
14. 3 min.
    Then take the ravioli out of the mould...
15. 3 min.
    ...and place on a wire rack.
    
    Remove any excess flour with a dry brush.
    
    Your ravioli are ready for cooking or freezing.
16. 40 min.
    Repeat the whole process with the remaining dough, adding in the trimmings from step 13 of the first batch.
17. 
    At the end you will no doubt have a little dough left over.
    
    This need not go to waste: roll the dough out thinly and simply cut into tagliatelle with a knife.