Spinach and Cheese Ravioli with Fresh Tomato Sauce
Indulge in the ultimate comfort food with this homemade Spinach and Cheese Ravioli with Fresh Tomato Sauce, a perfect balance of creamy, savory fillings and bright, tangy sauce. This recipe features luscious ricotta and Parmesan cheese paired with nutrient-packed spinach, tucked inside delicate, hand-rolled pasta. The accompanying fresh tomato sauce, simmered with garlic, basil, and a hint of heat from optional red chili flakes, adds a burst of garden-fresh flavor. From kneading and rolling the dough to sealing each ravioli, this dish is a rewarding culinary project that’s worth every step. Ready in just 80 minutes, this Italian classic is ideal for a cozy dinner for four, complete with garnishes of grated Parmesan and aromatic basil. Perfect for pasta lovers and those seeking a homemade alternative to store-bought ravioli, this recipe will elevate your weeknight meals.
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Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 3 cups Fresh spinach
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoon Nutmeg
- 2 cloves Garlic, minced
- 4 large Fresh tomatoes, diced
- 0.25 cup Fresh basil leaves, chopped
- 0.25 teaspoon Red chili flakes (optional)
- 0.5 teaspoon Black pepper
Directions
Step 1
1. In a large mixing bowl, combine the flour and 1 teaspoon of salt. Create a well in the center and add 2 eggs and the olive oil. Gradually incorporate the flour into the wet ingredients, mixing until the dough comes together. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
Step 2
2. While the dough rests, prepare the filling. Blanch the spinach in boiling water for 1-2 minutes, then transfer to an ice bath. Drain well and squeeze out excess water. Chop finely and mix in a bowl with the ricotta cheese, Parmesan cheese, nutmeg, and a pinch of salt. Set aside.
Step 3
3. Prepare the tomato sauce: Heat 1 tablespoon of olive oil in a saucepan over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Add the diced tomatoes, basil, red chili flakes (if using), black pepper, and a pinch of salt. Simmer for 15 minutes, stirring occasionally, until the sauce thickens slightly. Adjust seasoning to taste.
Step 4
4. Divide the dough into four portions. Roll each portion out into a thin sheet using a pasta machine or rolling pin. Place small dollops (about 1 teaspoon) of filling evenly spaced on half of the sheet. Brush around the filling with beaten egg (the remaining 1 egg, lightly beaten). Fold the dough sheet over the filling and press gently to seal. Cut into ravioli shapes with a knife or ravioli cutter, ensuring the edges are sealed.
Step 5
5. Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3-4 minutes, until they float to the surface. Remove with a slotted spoon and transfer directly to the warm tomato sauce.
Step 6
6. Gently toss the ravioli in the sauce to coat evenly. Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.
Nutrition Facts
| Serving size | (1467.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2014.0 |
| Total Fat 84.0g | 0% |
| Saturated Fat 34.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 748.8mg | 0% |
| Sodium 3607.5mg | 0% |
| Total Carbohydrate 229.9g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 17.4g | |
| Protein 96.6g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1787.5mg | 0% |
| Iron 21.9mg | 0% |
| Potassium 2297.6mg | 0% |
Source of Calories