Spinach and blue cheese ravioli

Ingredients

For the Ravioli Dough:

• 2 cups flour – sifted
• 3 egg yolks
• 1/4 tsp. salt
• Warm water

For the Ravioli Filling:

• 10 oz. box of frozen chopped spinach
• 1 small onion - chopped
• 3 cloves of garlic – chopped
• 6 oz. crumbled blue cheese
• 1/4 cup grated Romano cheese
• Zest of 1/2 lemon
• Dash of ground nutmeg
• Olive oil for drizzling

For the Fennel and Tomato Sauce:

• 14 oz. of crushed tomatoes
• 1 onion – chopped
• 1 bulb of fresh fennel - sliced
• 1 cup of chicken broth
• 1 tablespoon of butter
• Dash of salt
• Dash of red pepper flakes
• Olive oil for drizzling

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Preparation

• For the Ravioli Dough:
  Sift the four onto a board make a well in the center, and place the egg yolks in the well. Add 3 tablespoons warm water. Work it into the flour and knead until a stiff dough is formed, adding a little more warm water if necessary.
  
  Knead until smooth and elastic. Cover the dough and let it stand for 15 minutes.
  
  Divide the dough in half, and roll out 1 of the halves as thinly as possible. Using a desired size cover to a jar, (example a mayonnaise jar cover) cut out circles. Using a teaspoon place filling in center; top with another round circle and press the edges firmly with a fork. Repeat until all of the dough is used.
• For the Ravioli Filling:
  Gently, heat a frying pan with a drizzle of olive oil. Add the onion and the spinach to thaw. Add the garlic after the spinach has thawed.
  
  Transfer the spinach, onion and garlic to a bowl and add the lemon zest, blue cheese and Romano cheese and toss.
• To Cook the Ravioli:
  
  Drop into boiling salted water, and simmer for 10 minutes. Drain well.
• For the Fennel and Tomato Sauce:
  Heat a frying pan with a drizzle of olive oil and a tablespoon of butter. Add the fennel and onion and sauté until the onion is clear.
  
  Add crushed tomatoes and the chicken broth and simmer on low. Add the seasonings.
  
  Add leftover ravioli filling to the sauce and toss.