Spinach & Ricotta Ravioli Recipe

Preparation and Cooking

1. 1

   Make the Pasta Dough

   In a large bowl, combine the flour and salt. Create a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

2. 2

   Prepare the Filling

   In a skillet over medium heat, heat olive oil. Add minced garlic and sauté for 1 minute. Add chopped spinach and cook until wilted. Remove from heat and let cool. In a bowl, combine ricotta cheese, cooked spinach, lemon zest, salt, and black pepper. Mix well.

3. 3

   Roll Out the Dough

   Divide the rested dough into four pieces. Roll out one piece at a time into thin sheets using a pasta machine or rolling pin, keeping the remaining dough covered.

4. 4

   Form the Ravioli

   Place small spoonfuls of the filling about 1 inch apart on one sheet of dough. Moisten the edges with water and place another sheet of dough on top. Press around each filling to seal, then cut into squares. Repeat with remaining dough and filling.

5. 5

   Make the Tomato Cream Sauce

   In a saucepan, combine tomato sauce and heavy cream over medium heat. Stir in chopped basil, Parmesan cheese, and red pepper flakes. Simmer for about 10 minutes.

6. 6

   Make Breadcrumb Gremolata

   In a skillet, toast breadcrumbs until golden. Stir in minced garlic, chopped parsley, and a pinch of salt. Remove from heat.

7. 7

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Add ravioli and cook for about 4-5 minutes until they float to the top. Remove with a slotted spoon.

8. 8

   Serve

   Plate the ravioli, spoon the tomato cream sauce over, and sprinkle with breadcrumb gremolata. Garnish with additional Parmesan cheese and fresh basil if desired.