What you’ve gotta have:
3 cups of flour
1/2 medium onion
2 cups of spinach
a roll of goat cheese
What you’ve gotta do:
Dice the onion, and peel and dice the pears. Put a medium saucepan on the stove at medium heat with about a tablespoon of oil. Add the onion, and when it begins to become translucent, throw in the pears. Mix the batch so everything cooks evenly. As soon as the pear is soft, remove the saucepan from the heat and let the mixture cool.
Pour the flour (start with 2 1/2 cups) into a large mixing bowl, make a crater in the middle, and crack the 3 eggs into it. Use a fork or a whisk to crack the yolks, and start mixing the egg into the flour. Once it starts to clump up, use your hands to knead the dough so it has a thick, smooth consistency. If the dough feels wet, continue to add a little more flour until it’s just a little sticky. Tear off a fistful, place it on a counter lightly coated in flour, and roll it out as thin as you possibly can. Cut into 3”x3” squares, and set them aside.
Bring water to a boil in a stockpot while you craft your raviolis. Add about a half-teaspoon of pear filling and a bit of goat cheese onto each ravioli square and seal each shut. Once the water is brought to a boil, drop the raviolis in and cook until they’re soft.
While the ravioli are cooking (roughly 10 minutes), put a tablespoon of olive oil in your saucepan and wilt the spinach. Strain the ravioli using a colander and toss with a drizzle of olive oil. Top with spinach, walnuts, and goat cheese.