Ravioli Recipe
Indulge in our handcrafted ravioli, delicately filled with a rich blend of creamy ricotta and fresh spinach, all enveloped in tender pasta. Tossed in a savory basil pesto sauce and topped with a sprinkle of parmesan, each bite offers a delightful harmony of flavors that will transport your taste buds to Italy.
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Ingredients
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Dough Ingredients
Method
Directions
Make the Dough
In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Prepare the Filling
In a bowl, mix ricotta cheese, Parmesan cheese, cooked spinach, nutmeg, salt, and pepper until well combined.
Roll Out the Dough
Divide the rested dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin, dusting with flour to prevent sticking.
Assemble the Ravioli
Place teaspoons of filling on one sheet of dough, spacing them about 2 inches apart. Moisten the edges with water, then fold the dough over to cover the filling. Press out air and seal edges. Cut into squares or circles.
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 4-5 minutes until they float to the surface. Remove with a slotted spoon and set aside.
Make the Sauce
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add cherry tomatoes and cook until softened. Stir in chopped basil and season with salt.
Serve
Toss the cooked ravioli in the sauce or serve the sauce on top. Garnish with additional Parmesan cheese and basil if desired.