Homemade Spinach and Ricotta Ravioli

Ingredients

• For the pasta dough: For the pasta dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• For the filling: For the filling:
• 2 cups (200g) fresh spinach, blanched and chopped 2 cups (200g) fresh spinach, blanched and chopped
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• 1 tablespoon fresh basil, chopped 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• For the tomato sauce: For the tomato sauce:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 14g (7g saturated)
• Carbohydrates: 45g (4g sugars)
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta dough. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs, adding water as needed, until a smooth dough forms. Knead the dough for about 5 minutes, then cover and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the blanched and chopped spinach, ricotta cheese, Parmesan cheese, nutmeg, basil, parsley, salt, and pepper. Set aside.
3. 3.
   On a lightly floured surface, roll out the pasta dough into thin sheets. Cut the dough into squares of desired size.
4. 4.
   Place a spoonful of the spinach and ricotta filling onto each square of pasta dough. Fold the dough over to create a triangle, sealing the edges by pressing firmly.
5. 5.
   In a large pot of salted boiling water, cook the ravioli for about 3-4 minutes, or until they float to the surface. Remove them with a slotted spoon and set aside.
6. 6.
   To prepare the tomato sauce, heat olive oil in a saucepan over medium heat. Add the chopped onion and garlic, sauté until translucent. Stir in the crushed tomatoes, sugar, salt, and pepper. Simmer for 15-20 minutes.
7. 7.
   Serve the cooked ravioli with the tomato sauce, garnished with fresh basil leaves and grated Parmesan cheese.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach before chopping it to remove any bitterness and retain its vibrant green color.
• Pasta dough — Resting the dough allows the gluten to relax, resulting in a more tender pasta. Ensure the dough is well-kneaded for a smooth texture.
• Tomato sauce — For a richer flavor, you can add a splash of red wine or a pinch of dried oregano to the sauce.

Tips & Tricks

• To save time, you can use store-bought pasta sheets instead of making the dough from scratch.
• Experiment with different herbs in the filling, such as thyme or oregano, to add your own twist to the recipe.
• Serve the ravioli with a drizzle of extra virgin olive oil and a sprinkle of red pepper flakes for an extra kick.
• Freeze any leftover ravioli for future use. Place them on a baking sheet lined with parchment paper and freeze until firm, then transfer to a freezer bag or container.
• If you prefer a smoother tomato sauce, you can blend the crushed tomatoes before adding them to the sautéed onions and garlic.

Serving advice

Serve the homemade spinach and ricotta ravioli hot, garnished with fresh basil leaves and grated Parmesan cheese. Accompany it with a side of garlic bread or a simple green salad for a complete meal.

Presentation advice

Arrange the cooked ravioli on a plate, drizzle the tomato sauce over them, and sprinkle with grated Parmesan cheese. Garnish with a few fresh basil leaves for an elegant touch. Serve on colorful plates to enhance the visual appeal.