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Ingredients
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Pasta Dough
Filling
Sauce
Method
Pasta Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs. Using a fork, gradually incorporate the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 3
Cook the Spinach
In a pan, sauté the garlic in a small amount of olive oil until fragrant. Add the fresh spinach and cook until wilted. Remove from heat and let it cool slightly.
- 4
Mix the Filling
In a bowl, combine the ricotta cheese, grated Parmesan cheese, cooked spinach, nutmeg, salt, and black pepper. Mix until well combined.
Ravioli Assembly
- 5
Roll the Dough
Divide the pasta dough into four pieces. Roll each piece out into a thin sheet using a pasta machine or a rolling pin.
- 6
Shape the Ravioli
Place a teaspoon of filling onto one sheet of pasta, spacing them about 2 inches apart. Moisten the edges with water and fold the pasta over to create a pocket. Seal the edges by pressing firmly.
Cooking the Ravioli
- 7
Boil 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 and drain.
Sauce Preparation
- 8
Make the Sauce
In a pan, heat the olive oil over medium heat. Add minced garlic and cook until fragrant. Add cherry tomatoes, salt, and black pepper, cooking until the tomatoes burst and create a sauce, about 5-7 minutes.
- 9
Finish the Dish
Toss the cooked ravioli in the sauce and add fresh basil. Serve warm, garnished with extra Parmesan if desired.
