1/3 cup arborio, carnaroli, or vialone nano rice-I used Carnaroli
1 cup whole or 2% milk-I used whole milk
fine sea salt
12 ounces fresh baby spinach, stemmed-I used 6 oz. but 12 oz would be ok too.
extra-virgin olive oil
1 small onion, minced
1 egg yolk
12 ounces smoked luganega, or substitute fresh Italian sweet pork sausage meat-I used Italian sweet sausage
1 clove garlic, minced-I used 3
1/4 teaspoon freshly grated nutmeg-I used 1/2 t.
4 ounces freshly grated semi-aged (semi-soft) Tuscan sheep cheese (cacio or caciotta) or
substitute one of the other cheeses mentioned in the headnote-I used Landana Sheeps Milk Gouda
freshly ground black pepper to taste
(makes about 1 pound)
2 ½ cups unbleached all-purpose white flour, plus additional
4 “large” eggs at room temperature
1/4 teaspoon fine sea salt
2 teaspoons olive or vegetable oil-I used olive oil
Taste and adjust for seasoning. Chill the filling aside while you make the pasta.
In a shallow bowl, lightly beat the eggs and oil and pour the mixture into the well.
Using a fork, gradually draw in the flour from the inside of the well, always working the fork in the same direction to prevent air pockets from forming. Use your free hand to protect the outside wall until the wet mixture is integrated. When the mixture becomes too stiff to work with using the fork, scrape the dough from the fork into the well and continue forming the dough with your hands. Continue forming the dough into a very soft ball. It should be firm enough to handle, but soft and very pliable. If there is too much flour to be absorbed, do not use it all. The dough should be soft but not wet or sticky in the least. If the dough is too soft, add flour a little at a time until you get the right consistency. Set the dough aside.
Working with one section of the dough at a time, lightly flour your work surface. With a standard rolling pin, flatten the piece you are working with. Dust it lightly with flour. Set the rollers of the machine at the widest possible setting. Feed the dough through the roller without pulling it or stretching it. Drape it over your hand with your thumb up in the air to avoid puncturing it. Take the dough strip and fold it in thirds as you would a letter. (This will keep the piece of dough in a uniform rectangular shape, which is important as you roll it out thinner and longer through the machine.) Press it flat with your hands and fingertips to get all the air out and lightly flour one side only (the other side remains un-floured so that it will adhere to itself when you fold it in thirds again). Pass the dough strip through the rollers at the widest setting for a total of three times, folding it in three each time. Then set the rollers one notch past the previous one. Pass the dough through again, collecting it at the other end. Repeat the process of folding it in thirds and pressing out the air, flouring it lightly on one side, then putting it through a higher notch each time. Continue doing this at each setting, finishing this rolling-out process with the setting at the next to the last numeral on the knob.
Dip a pastry brush into beaten egg, or yolk; paint the area around the filling and just to the edges of the dough strip to completely surround each mound and ensure a secure seal.
Use a fluted pastry wheel or 10-inch chef’s knife to cut 4-inch square ravioli. Press down around each filling mound once again to secure the envelope seal. Repeat with the remaining dough and filling.