Spinach Ravioli Half 10 Ct. Recipe
Make Spinach Ravioli Half 10 Ct. Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ravioli Dough
Spinach Filling
Sauce
Method
Ravioli Dough Preparation
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, gradually mix the flour into the eggs until a 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 30 minutes.
Spinach Filling Preparation
- 3
Cook the Spinach
In a large skillet over medium heat, add a splash of water. Add the fresh spinach and cover until wilted, about 3-4 minutes. Drain and chop finely.
- 4
Prepare the Filling
In a mixing bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, minced garlic, nutmeg, salt, and black pepper. Mix until well combined.
Assembly and Cooking
- 5
Roll out the Dough
On a floured surface, divide the dough into four pieces. Roll out each piece into a thin sheet using a pasta machine or rolling pin.
- 6
Form the Ravioli
Place a teaspoon of spinach filling on one sheet of dough, leaving space between each. Brush the edges with water, then place another sheet on top and press down to seal. Cut out individual ravioli with a knife or pasta cutter.
- 7
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
Sauce Preparation
- 8
Make the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, sauté for 1 minute until fragrant. Add cherry tomatoes and cook until soft, about 5-7 minutes. Stir in fresh basil and season with salt.
Serving
- 9
Serve the Ravioli
Place cooked ravioli on a plate, top with the tomato sauce, and garnish with additional basil if desired.