These started out as Martha Stewart's egg yolk ravioli, but then I broke all the egg yolks, so I just decided to make ravoili with the spinach filling instead. The filling has no ricotta in it, which makes it incredibly soft and subtle. I used wonton wrappers, which makes the ravioli floppier and more delicate than the fresh pasta versions. I think the wonton wrappers are actually perfect here with such a light spinach filling. I finished these with a bit of extra virgin olive oil and some black truffle salt, but you could use white truffle oil, or lemon oil, or brown butter with sage. The only non-negotiable is plenty of freshly grated Parmesan.

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