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Ingredients
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Pasta Dough
Filling
Sauce
Method
Pasta Dough
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, beat the eggs gently while gradually incorporating the flour from the edges of the well until a rough dough forms.
- 2
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.
Filling
- 3
Make the Filling
In a medium bowl, combine the ricotta cheese, Parmesan cheese, chopped spinach, nutmeg, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
Assemble the Ravioli
- 4
Roll Out the Dough
After the dough has rested, divide it into four portions. Roll out each portion on a floured surface until very thin (about 1/16 inch thick).
- 5
Form Ravioli
Place teaspoons of filling about 1 inch apart on one half of the rolled-out dough. Fold the other half over the filling and press down to seal. Use a pasta cutter or knife to cut out individual ravioli, ensuring the edges are sealed tightly.
Cook the Ravioli
- 6
Boil the Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.
Sauce
- 7
Prepare the Sauce
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add halved cherry tomatoes and cook for 5-7 minutes until softened.
- 8
Combine with Ravioli
Add the cooked ravioli to the skillet along with chopped basil, salt, and black pepper. Toss gently to combine and heat through.
Serve
- 9
Plate the Dish
Serve the ravioli warm, garnished with additional basil and grated Parmesan cheese if desired.
