Umbria Recipe

Prepare the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into it. Gradually mix the flour into the eggs using your hands or a fork until a rough dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Prepare the Spinach

In a large pot, bring water to a boil. Add the spinach and blanch for 1-2 minutes until wilted. Drain and cool in an ice bath, then squeeze out excess water and chop finely.

Mix the Filling

In a mixing bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, nutmeg, salt, and black pepper. Mix until well combined and set aside.

Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the cherry tomatoes and cook for about 5-7 minutes until they start to burst.

Finish the Sauce

Stir in the fresh basil, salt, and black pepper. Cook for an additional 2-3 minutes to allow the flavors to meld.

Roll and Cut the Dough

After the dough has rested, roll it out into thin sheets using a pasta machine or rolling pin. Cut into squares or circles, depending on your preference for ravioli.

Fill the Pasta

Place a small spoonful of the filling in the center of each pasta square or circle. Moisten the edges with water and fold over, sealing tightly to avoid any filling leakage.

Cook the Pasta

Bring a large pot of salted water to a boil. Carefully drop the filled pasta into the boiling water and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.

Serve

Plate the cooked pasta and spoon the sauce over the top. Garnish with additional basil and Parmesan cheese if desired.