Homemade Spinach and Ricotta Ravioli with Tomato Basil Sauce

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, cooked and squeezed dry 2 cups (200g) fresh spinach, cooked and squeezed dry
• 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
• Salt and pepper to taste Salt and pepper to taste
• For the tomato basil sauce: For the tomato basil sauce:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 4 cups (800g) fresh tomatoes, diced 4 cups (800g) fresh tomatoes, diced
• 1/4 cup (10g) fresh basil leaves, chopped 1/4 cup (10g) fresh basil leaves, chopped
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese, for garnish Grated Parmesan cheese, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 14g, 6g
• Carbohydrates (total, sugars): 47g, 4g
• Protein: 16g
• 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 until a dough forms. Knead the dough for about 5 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the cooked spinach, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper until well combined. Set aside.
3. 3.
   On a lightly floured surface, roll out the pasta dough into thin sheets. Cut the dough into squares or circles, depending on your preference.
4. 4.
   Place a spoonful of the spinach and ricotta filling onto half of the pasta squares or circles. Brush the edges with water and cover with another pasta square or circle. Press the edges firmly to seal the ravioli.
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 with a slotted spoon and set aside.
6. 6.
   To prepare the tomato basil sauce, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant. Add diced tomatoes, basil, salt, and pepper. Simmer for about 15-20 minutes, until the sauce thickens slightly.
7. 7.
   Serve the cooked ravioli with the tomato basil sauce. Garnish with grated Parmesan cheese.

Treat your ingredients with care...

• Spinach — Make sure to cook the spinach until wilted and then squeeze out any excess moisture to prevent the filling from becoming too watery.
• Fresh tomatoes — If fresh tomatoes are not available, you can substitute with canned diced tomatoes for the sauce. Opt for high-quality canned tomatoes for the best flavor.
• Pasta dough — Take your time when rolling out the pasta dough to achieve thin and even sheets. This will ensure that the ravioli cook evenly and have a delicate texture.
• Nutmeg — Use freshly grated nutmeg for the best flavor. It adds a subtle warmth to the filling.

Tips & Tricks

• To save time, you can use store-bought fresh pasta sheets instead of making the dough from scratch.
• Experiment with different fillings such as mushroom and goat cheese or butternut squash and sage.
• Serve the ravioli with a sprinkle of fresh basil leaves for an extra burst of flavor.
• If you prefer a smoother sauce, you can blend the tomato basil sauce using an immersion blender or a regular blender.
• Leftover ravioli can be frozen for later use. Lay them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag.

Serving advice

Serve the Spinach and Ricotta Ravioli hot, garnished with grated Parmesan cheese and a drizzle of olive oil. Pair it with a side salad or garlic bread for a complete meal.

Presentation advice

Arrange the cooked ravioli on a plate, spoon the tomato basil sauce over them, and sprinkle with grated Parmesan cheese. Garnish with a fresh basil leaf for an elegant touch.