Ravioli stuffed with spinach & ricotta, sautéed with diced onions in our house marinara sauce

In a large skillet, heat a small amount of olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Remove from heat and let cool.

Sauté Spinach

In a mixing bowl, combine the sautéed spinach, ricotta cheese, Parmesan cheese, minced garlic, nutmeg, salt, and black pepper. Mix until well combined. Set aside.

Mix Filling

In another bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Mix until the dough begins to form.

Prepare Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Knead Dough

Divide the dough into 4 pieces. Roll each piece out into thin sheets (about 1/16 inch thick) using a pasta machine or rolling pin.

Roll Out Dough

Place teaspoons of the filling onto one sheet of dough, spacing them about 2 inches apart. Moisten the edges of the dough with water, then place another sheet of dough on top. Press to seal around the filling, cutting out individual ravioli with a knife or pasta cutter.

Fill 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 top. Remove with a slotted spoon and set aside.

Cook Ravioli

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.

Sauté Onion and Garlic

Pour in the canned tomato sauce, and stir in basil, oregano, salt, and black pepper. Simmer for 10 minutes, allowing the flavors to meld.

Add Tomato Sauce

Add the cooked ravioli to the sauce and gently toss to coat. Cook for an additional 2 minutes to heat through.

Combine Ravioli and Sauce

Plate the ravioli and garnish with extra Parmesan cheese and fresh basil, if desired.

(v) spinach ravioli

Recipe information

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