Spinach & Ricotta Ravioli Pomodoro Recipe

On a clean work surface or in a large bowl, combine flours and salt. Make a well in the center.

Crack the eggs into the well, add 1 tablespoon olive oil. Using a fork, gently whisk the eggs while gradually incorporating the flour from the inner walls until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. If too dry, wet hands with a little water; if too sticky, dust with a bit more flour.

Wrap the dough tightly in plastic and let rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add the packed spinach in batches and sauté until wilted (about 2–4 minutes). Remove from heat and transfer spinach to a fine-mesh sieve or colander. Press/ squeeze out as much liquid as possible, then chop finely and set aside to cool.

In a bowl, combine drained chopped spinach, ricotta, grated Parmesan, egg yolk, grated nutmeg, salt, and pepper. Mix until homogeneous. Taste and adjust seasoning. The filling should be thick and not overly wet — if too loose, add 1–2 tablespoons more grated cheese or refrigerate briefly to firm.

Divide rested dough into 4 pieces. Keep unused pieces wrapped. Roll one piece out on a floured surface (or use pasta machine) to about 1.5–2 mm thickness (thin but not transparent). Dust with flour to prevent sticking.

Place teaspoon-sized mounds (about 1–1.5 teaspoons) of filling spaced 1–1.5 inches apart along the sheet. Lightly brush around each mound with water or an egg wash to help seal.

Lay a second sheet of rolled dough over the first. Press gently around each mound to remove air and seal. Use a ravioli cutter, pastry wheel, or a knife to cut individual ravioli. Press edges with fingers or a fork to ensure a good seal. Repeat with remaining dough and filling.

Transfer formed ravioli to a lightly floured tray, spaced so they do not touch. If making ahead, freeze trays until firm then transfer ravioli to a bag.

In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add sliced garlic and optional red pepper flakes. Cook gently until garlic is soft and fragrant but not browned, about 1–2 minutes.

Add crushed tomatoes, salt, and sugar (if using). Bring to a gentle simmer. Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until sauce thickens slightly.

Stir in torn basil and season with black pepper. Keep sauce warm on the lowest heat setting while cooking ravioli.

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse sea salt. Reduce to a gentle boil and add ravioli in batches (do not overcrowd). Fresh ravioli will cook quickly, 3–4 minutes; frozen ravioli need 4–6 minutes — they are done when they float and the pasta is tender but still with a slight bite.

Using a slotted spoon, transfer cooked ravioli directly into the warm pomodoro sauce. Gently toss to coat, letting the ravioli finish cooking in the sauce for 30–60 seconds to marry flavors.

Divide ravioli among warmed plates or shallow bowls. Spoon extra sauce on top.

Finish each plate with a drizzle (about 1 teaspoon) of extra-virgin olive oil, shaved Parmesan or Pecorino, and a few fresh basil leaves for garnish. Serve immediately.