Bring the flour and eggs together with a pinch of salt.  You can use a food processor if you like.  If the dough is a bit dry, add 1-2 tbsp cold water.

Bring dough together and wrap in plastic.

Place in refrigerator for at least 30 minutes.

Take fresh spinach.  I put it in the microwave with 1 tbsp of water for one minute.

Drain and squeeze any excess fluid and chop finely.

Mix the ricotta, egg yolk, parmesan, salt and pepper.  Add the spinach.

Place in refrigerator.  

Heat the olive oil and add the onion. 

Dice the carrots and cover with the broth.  Cook until softened, about 15 minutes

Then  purée with a food processor

Add the milk and season with salt and pepper.

Keep the sauce warm.

See recipe notes for the marinara sauce. 

Divide dough in two. 

Roll out the pasta dough with a rolling pin or pasta machine.

Place a teaspoon of the ricotta mixture on one side of the pasta sheet.  

Leave about an inch in between each little pocket of ricotta.

Flip over the pasta sheet to cover the pockets of ricotta.

Use your fingertips to press around the filling.

Cut with a fluted cutter. 

Spread the ravioli on a cookie sheet dusted with semolina.

Place in freezer until frozen and then bag the ravioli.

Or

Cook fresh, but always place the ravioli in Refrigerator first.

Bring a large pot of water to boil.

Add the ravioli and salt the water.

When the ravioli come to the top, they are cooked.

Gently toss the ravioli with a little olive oil and parsley.

Place them in a bowl lined with the carrot and marinara sauces.

Be as creative as you want.

Place parmesan cheese shavings over top and more freshly ground pepper.