Big ravioli

A cold winter day and with fresh eggs in the fridge I thought about ravioli again.
I chopped up and sauteed spinach, added a fair amount of fresh ginger and green onions, and cooked it a little longer.  I broke up a hunk of blue cheese and almost a cup of ricotta.  An egg, salt and pepper, and the filling was ready to go.
As I rolled the dough out, lengthening and flattening it, I wanted to try something different.  So, instead of putting little teaspoons of filling onto the dough, I decided to make a few large ones, too - huge ones, in fact.  I made a sheet of regular, 2" squares, and then went large.  5"x6" or so, and when I cooked them, one at a time, the edges of the pasta waved like a sting ray gliding through water.  The large squarish shapes held together beautifully when cooking, and I used a slotted spoon to retrieve them.  I swished them around in a little butter and served them whole; we folded them over like crepes and seconds couldn't come quick enough.