Roasted Vegetable And Ricotta Stuffed Ravioli Recipe

Make the Dough

In a large bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs and olive oil. Using a fork, gradually incorporate the flour into the eggs until a 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 rest for at least 30 minutes.

Prepare the Filling

In a mixing bowl, combine ricotta cheese, chopped spinach, diced roasted red bell pepper, grated Parmesan cheese, minced garlic, salt, and pepper. Stir until well combined.

Cook the Sauce

In a saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.

Simmer the Sauce

Stir in the crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and let cook for 20-25 minutes, stirring occasionally.

Roll the Dough

Divide the rested pasta dough into quarters. Roll out one portion on a floured surface to about 1/16 inch thick.

Fill the Ravioli

Place small spoonfuls of the filling about 1 inch apart on the rolled dough. Moisten the edges with water, then fold the dough over to create a pocket. Press to seal, ensuring no air pockets remain.

Cut and Shape

Use a sharp knife or pastry cutter to cut between the filling, creating individual ravioli. Repeat with remaining dough and filling.

Boil the Ravioli

Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for 3-4 minutes until they float to the top.

Serve

Drain the cooked ravioli and serve topped with the marinara sauce. Enjoy your delicious roasted vegetable and ricotta stuffed ravioli!