Spinach Ravioli with Roasted Red Pepper Sauce

Delight your taste buds with this vibrant Spinach Ravioli with Roasted Red Pepper Sauce—a perfect fusion of fresh, homemade pasta and bold, smoky flavors. This recipe guides you through crafting pillowy ravioli filled with a creamy spinach-ricotta mixture, balanced with a hint of nutmeg and Parmesan for added depth. The accompanying roasted red pepper sauce, blending fire-roasted bell peppers, basil, garlic, and a touch of cream, creates a velvety, savory finish that elevates the dish to gourmet status. Whether you're pursuing a culinary adventure or simply looking for a comforting yet elegant dinner, this recipe delivers a restaurant-worthy meal in under two hours. Serve it with an extra sprinkle of Parmesan and fresh basil to complete this Italian-inspired masterpiece!

Nutriscore Rating: 67/100

Prep Time:60 mins

Cook Time:40 mins

Total Time:100 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.5 teaspoons Salt
• 3 pieces Large eggs
• 1 teaspoons Olive oil
• 4 cups Fresh spinach
• 1 cup Ricotta cheese
• 0.5 cups Grated Parmesan cheese
• 0.25 teaspoons Ground nutmeg
• 0.25 teaspoons Black pepper
• 2 large Red bell peppers
• 0.5 cups Heavy cream
• 2 pieces Garlic cloves
• 0.25 teaspoons Paprika
• 2 tablespoons Fresh basil leaves
• 1 tablespoons Unsalted butter

Directions

Step 1

To make the pasta dough, combine the flour and salt on a clean surface or in a large bowl. Create a well in the center and crack the eggs into the well. Add olive oil to the eggs.

Step 2

Using a fork, beat the eggs lightly, then gradually incorporate the flour until the dough begins to come together. Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Step 3

While the dough rests, prepare the filling. Heat a skillet over medium heat and add 1 teaspoon of olive oil. Sauté the spinach until wilted, then squeeze out excess moisture and chop finely.

Step 4

In a bowl, mix the chopped spinach, ricotta cheese, Parmesan cheese, nutmeg, and black pepper. Set aside.

Step 5

To prepare the roasted red pepper sauce, roast the red bell peppers over an open flame or under a broiler until the skins are blackened. Place them in a sealed plastic bag for 10 minutes, then peel off the skins, remove the seeds, and chop.

Step 6

In a blender or food processor, combine the roasted red peppers, heavy cream, garlic, paprika, and fresh basil. Blend until smooth.

Step 7

In a saucepan, melt the butter over medium heat. Pour in the red pepper mixture and bring to a gentle simmer. Cook for 5-7 minutes, then adjust salt to taste.

Step 8

Roll out the pasta dough into thin sheets using a pasta roller or rolling pin. Cut the sheets into 3-inch squares or circles.

Step 9

Place a teaspoon of the spinach-ricotta filling in the center of each square. Brush the edges with water, then fold and seal tightly to form ravioli.

Step 10

Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Step 11

Serve the ravioli topped with the roasted red pepper sauce. Garnish with extra Parmesan cheese and fresh basil, if desired.

Nutrition Facts

Serving size	(1328.7g)

Amount per serving	% Daily Value*
Calories	2389.2

Total Fat 122.4g	0%
Saturated Fat 62.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 899.8mg	0%
Sodium 2469.3mg	0%
Total Carbohydrate 230.2g	0%
Dietary Fiber 18.0g	0%
Total Sugars 14.3g
Protein 93.9g	0%

Vitamin D 120IU	0%
Calcium 1722.3mg	0%
Iron 20.7mg	0%
Potassium 1554.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 15.7%

Carbs: 38.4%