Creamy Spinach Ricotta Ravioli

Discover the ultimate comfort food with this creamy spinach ricotta ravioli recipe! Perfect for family dinners or date nights, this dish combines fresh ingredients for a rich and satisfying meal. Learn how to make homemade pasta or use store-bought for convenience. With a filling of flavorful ricotta and vibrant spinach, paired with a simple sauce, this ravioli is both elegant and nourishing. Get ready to impress with this culinary delight!

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Ingredients

2 cups all-purpose flour

3 large eggs

1/2 teaspoon salt

1 tablespoon olive oil

1 cup ricotta cheese

2 cups fresh spinach, sautéed and finely chopped

1/2 cup grated Parmesan cheese

1/4 teaspoon nutmeg

Salt and freshly ground pepper to taste

1 clove garlic, minced

1/4 cup heavy cream

1/2 cup marinara sauce (optional garnish)

Fresh basil leaves (for garnish)

Instructions

Make the Pasta Dough:

- On a clean, lightly floured surface, create a mound with the flour, making a deep well in the center. Add the eggs, olive oil, and salt into this well.

- Gradually use a fork to incorporate the flour from the edges into the egg mixture, stirring until a shaggy dough begins to form.

- Knead the dough with your hands for about 8-10 minutes until it becomes smooth and elastic. Once kneaded, wrap the dough tightly in plastic wrap and allow it to rest for at least 30 minutes at room temperature.

Prepare the Filling:

- In a mixing bowl, combine the ricotta cheese, finely chopped sautéed spinach, grated Parmesan, nutmeg, a pinch of salt, freshly cracked pepper, and minced garlic. Mix thoroughly until all ingredients are well integrated and the mixture is creamy.

Roll Out the Dough:

- After resting, cut the dough into four equal pieces. Keep the unused portions covered with a damp cloth to prevent drying.

- Using a pasta machine or a rolling pin, roll out one piece of dough to a thickness of about 1/16 inch. Dust with flour as needed to avoid sticking.

Form the Ravioli:

- Cut the rolled-out dough into 3-inch squares using a sharp knife or a pasta cutter. Place 1 tablespoon of the spinach-ricotta filling into the center of each square.

- Lightly moisten the edges of each pasta square with water to ensure a good seal. Fold the dough over to create a triangle or rectangle. Press the edges firmly together to seal, ensuring no filling is exposed.

Cook the Ravioli:

- Fill a large pot with salted water and bring it to a gentle boil. Carefully add the ravioli to the boiling water and cook for about 4-5 minutes, or until they rise to the surface and are tender.

- Use a slotted spoon to gently remove the cooked ravioli from the pot, transferring them to a plate.

Prepare the Cream Sauce:

- In a medium saucepan over medium heat, pour in the heavy cream and allow it to simmer gently. Season with a pinch of salt and freshly cracked pepper, stirring occasionally for about 3-4 minutes or until the cream sauce slightly thickens.

Combine and Serve:

- Carefully toss the cooked ravioli in the cream sauce until each piece is well coated. For an extra touch, serve with a dollop of marinara sauce on the side.

- Garnish each plate with fresh basil leaves and a sprinkle of extra grated Parmesan cheese just before serving.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

- Presentation Tips: Arrange the ravioli in a shallow bowl, drizzling some cream sauce over them. Scatter fresh basil leaves artfully on top and add a Parmesan sprinkle for a gourmet finish. Serve with a small cup of marinara sauce for an additional flavor kick. Enjoy!