These homemade ravioli are stuffed with a creamy mixture of ricotta cheese and spinach, and served with a simple tomato sauce. This classic Italian dish is perfect for a special occasion or a cozy dinner at home.
Ravioli with Ricotta and Spinach
Ingredients
- For the pasta dough: 2 cups all-purpose flour 3 eggs 1 tablespoon olive oil 1/2 teaspoon salt
- For the filling: 1 cup ricotta cheese 1 cup chopped spinach 1/4 cup grated parmesan cheese 1 egg Salt and pepper, to taste
- For the sauce: 1 tablespoon olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 (28-ounce) can crushed tomatoes Salt and pepper, to taste Chopped fresh basil, for garnish
Instructions
- Make the pasta dough: In a large mixing bowl, combine the flour and salt.
- Make a well in the center and add the eggs and olive oil. Using a fork, mix the eggs and oil with the flour until a dough forms.
- Knead the dough for 5-10 minutes until smooth and elastic.
- Cover with plastic wrap and let rest for 30 minutes.
- Make the filling: In a large bowl, mix together the ricotta cheese, chopped spinach, parmesan cheese, egg, salt, and pepper.
- Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin.
- Cut the pasta sheets into circles using a cookie cutter or a glass.
- Place a spoonful of the ricotta and spinach filling in the center of each pasta circle.
- Fold the pasta over to create a half-moon shape and press the edges to seal.
- Make the sauce: In a large saucepan, heat the olive oil over medium heat.
- Add the onion and garlic and sauté for 2-3 minutes until soft.
- Add the crushed tomatoes, salt, and pepper and simmer for 10-15 minutes until thickened.
- Cook the ravioli in a large pot of salted boiling water for 3-5 minutes until tender.
- Drain and transfer to a serving plate.
- Pour the tomato sauce over the ravioli and garnish with chopped fresh basil.
