Ravioli

Divide the pasta dough in half and roll each into a rectangle sheet approximately 30cm long.

To make the filling, heat a small frypan over medium heat and add the olive oil. Once shimmering, add the mushrooms and cook for 1-2 minutes. Add the spinach and wilt. Remove from heat and stir in the cream cheese and parmesan. Cool

Place one layer of pasta on a floured board. Spoon a teaspoon of the filling into one corner, leave a finger space and then add another spoonful. Repeat all the way along. Continue until the sheet is filled with dots of filling.

Carefully lift the other pasta sheet over top and place it on top of the filling. Using your fingers, press the dough together around the filling, sealing it.

Boil a pot of salted water and drop in handfuls of the ravioli and boil rapidly for 2-3 minutes. Repeat until all the squares have cooked.

Serve with a sauce of your choice.