Ravioli V Recipe

Make dough

On a clean work surface mound the flour and make a large well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently beat the eggs and gradually incorporate flour from the inner walls until a shaggy dough forms. If dough is too dry, add water 1 tablespoon at a time until it comes together.

Knead and rest

Knead the dough for 8–10 minutes until smooth and elastic. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.

Roll dough

Divide rested dough into 4 pieces. Keep pieces covered. Using a pasta machine or rolling pin, roll each piece into thin sheets about 1.5–2 mm thick (pasta machine setting 6–7). Dust lightly with flour to prevent sticking.

Cook spinach

Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add spinach in batches and cook, tossing, until wilted (2–3 minutes). Remove from heat and transfer to a colander. Press or squeeze out as much liquid as possible using the back of a spoon or clean kitchen towel. Let cool.

Combine filling

Chop the drained spinach finely. In a bowl combine chopped spinach, ricotta, grated Parmesan, egg yolk, chopped basil, minced garlic (if desired extra), nutmeg, salt and pepper. Mix until homogeneous and taste, adjusting salt and pepper as needed. The mixture should be moist but not runny; if too wet, add 1–2 tablespoons of breadcrumbs or additional Parmesan.

Portion filling

Spoon the filling into a piping bag or use a teaspoon. Place small mounds (about 1 teaspoon or 12–14 ml) of filling spaced 1 to 1½ inches apart on one sheet of pasta when assembling ravioli.

Lay one pasta sheet on a lightly floured surface. Place filling mounds as directed. Lightly brush around the filling with a little water or beaten egg to help seal. Lay a second sheet of pasta on top and press gently around each mound to remove air and seal edges. Use a ravioli cutter or sharp knife to cut individual ravioli. Crimp edges with a fork for extra seal. Place finished ravioli on a lightly floured tray, cover with a clean towel to prevent drying.

Sauté aromatics

In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add minced shallot and cook 2–3 minutes until translucent. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Deglaze and simmer

Optional: add white wine and simmer 1–2 minutes until reduced by half. Add tomato passata or crushed tomatoes, stir and simmer gently 5 minutes to combine flavors.

Finish sauce

Lower heat and stir in heavy cream. Simmer gently 2–3 minutes until sauce slightly thickens. Add chopped basil, salt and pepper. Taste and adjust seasoning. Keep sauce warm on very low heat; do not boil vigorously after adding cream.

Cook ravioli

Bring a large pot of salted water (1 tablespoon salt) to a rolling boil. Add ravioli in batches (do not overcrowd). Fresh ravioli will take 2–4 minutes—cook until they float and the pasta is tender. Use a slotted spoon to transfer directly into the warm sauce.

Finish in sauce

Add 1–2 tablespoons unsalted butter to the sauce and swirl to melt. Gently fold the cooked ravioli into the tomato basil cream sauce, coating each one. Cook together 30–60 seconds to allow flavors to marry.

Plate and serve

Divide ravioli among 4 plates. Spoon remaining sauce over the top. Garnish with grated Parmesan and fresh basil leaves. Serve immediately.