• Cook the spinach in water over medium heat until wilted.
• Puree spinach with an immersion blender until smooth. Let it cool to room temperature.
• Combine spinach puree, olive oil, salt, semolina flour, and all purpose flour in a stand mixer with the dough hook until the dough is moderately stiff.
• Split the dough into 4. Keep dough covered until ready to use.
• Roll the dough into a rectangle to get the top and bottom of the ravioli.
• Place a sheet of dough over the ravioli maker and place about 1 tbsp of the filling.
• Cover with the other sheet of the dough and cut out the ravioli.
• Boil in water for about 5 minutes until al dente.
• Enjoy with your favorite sauce!

Filling

• Boil sun-dried tomatoes in water for about 20 minutes and then drain from water.
• Let the tomatoes cool to room temperature.
• Combine sun-dried tomatoes, ricotta cheese, Italian seasoning, red crush pepper, and salt.