Ravioli is a glorious food that is even more glorious when it comes from somewhere other than your freezer. Making it yourself means that you can fill it with anything (pumpkin? egg yolk? saag paneer? yes, yes, and triple yes) and then eat until comatose since every recipe I’ve ever come across makes no less than 40 motherloving pillows of ravioli. This recipe originally used arugula, but as ½ a pound of arugula costs nearly its weight in gold, I opted for spinach. If you’d like to try arugula, be my guest, but then please make me yours.