A double batch made about 50 raviolis, or about 1.5 lbs.
I used whole wheat flour, and a mixture of spinach, Parmesan and ricotta cheese. Grease the molds, use a pasta maker to make thin even sheets, sticky dough tears apart. Using wheat flour increased the cooking time by a few minutes, but they still turned out good. I froze them individually and then kept them in the freezer until I needed them.
