Cup of Yum
1. In a medium-sized bowl, stir together flours and salt. Make a well in the middle of the bowl by pushing the flour towards the sides.
2. Pour lukewarm water and olive oil into the well. Mix with a wooden spoon until just combined.
3. Transfer to a lightly floured surface and knead for about 5 minutes to make a soft and smooth dough. Add more water if the dough is too dry OR add more flour if the dough is too sticky.
4. Form the dough into a ball and cover in plastic wrap.

Chill in the refrigerator for 30-45 minutes.

Cup of Yum
1. To make the filling, wilt the spinach in a large pan over medium-high heat, constantly mixing to prevent burning. Once completely wilted, transfer to a small bowl. Set aside.
2. In a large bowl, add ricotta, parmesan, egg, spices, and fresh oregano. 
3. Mix ingredients together until combined.
4. Drain off excess water from the spinach and add to the bowl. Fold into the cheese mixture with a spoon or spatula. 
5. After the pasta dough is refrigerated, cut the dough in quarters, and place one portion onto a lightly floured surface. 
6. Use a rolling pin or pasta maker to roll the dough out very thin, approximately 1/8-inch-thick- making it large enough to cover the area of the entire 12-piece ravioli press.
7. Dust the top of the rolled-out dough with more flour and your ravioli maker/press. 
8. Flip the dough over and place it onto the ravioli maker. 
9. Gently press the plastic ravioli piece into the top of the dough, making small pouches.

Scoop 2 tsp worth of filling into each ravioli pouch.

1. Using water, lightly brush all of the edges of the ravioli maker, around the filling.
2. Again, with a rolling pin or pasta maker, roll out another piece of dough very thin, approximately 1/8-inch-thick- making it large enough to cover the area of the entire ravioli press.
3. Transfer the pasta sheet to cover the ravioli maker, removing air pockets.
4. Seal all edges by running a rolling pin over the top. Roll across the dough in all directions until the frame is visible through the pasta. 
5. On a lightly floured surface, flip the ravioli maker upside down and gently tap the edges on the surface to release the ravioli. 
6. Transfer all of the ravioli to a baking sheet covered in parchment paper. 
7. Allow drying for 30 minutes, prior to cooking. Repeat steps until all of the filling are used.
8. To cook, boil a large pot with salted water. 
9. Add the ravioli and cook until floating + tender. This will be approximately 3 – 4 minutes. Cook until desired doneness-break open one or two pieces to make sure.  Repeat until the desired amount of ravioli is cooked.
10. Transfer boiled ravioli to a large pan with a couple of tablespoons of butter over medium heat. Cook the ravioli until golden.
11. Serve immediately with marinara sauce and fresh oregano.