Basil and Ricotta Ravioli Recipe

Prepare the Filling

In a bowl, combine ricotta cheese, chopped basil, salt, and black pepper. Mix well.

Roll Out the Dough

After resting, divide the dough into four pieces. Roll out each piece as thin as possible using a pasta machine or a rolling pin.

Form the Ravioli

Place small spoonfuls of the ricotta filling on one half of the dough. Fold the other half over and press down to seal. Cut into squares and ensure they are sealed tightly.

Cook the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes or until they float. Remove and drain.

Make the Sundried Tomato Butter

In a skillet, melt the butter over medium heat. Add chopped sundried tomatoes and sauté for 2-3 minutes. Then add summer squash, bell pepper, onion, and spinach. Cook until the vegetables are tender.

Combine and Serve

Add the cooked ravioli to the skillet with the vegetables. Toss gently to coat. Serve topped with kalamata olives, fresh mozzarella, and focaccia crumbles.