Homemade Spinach and Ricotta Ravioli with Basil Tomato Sauce

Ingredients

• All-purpose flour (2 cups)
• Eggs (2 large)
• Olive oil (1 tablespoon)
• Salt (1/2 teaspoon)
• Ricotta cheese (1 cup)
• Fresh spinach (2 cups, chopped)
• Parmesan cheese (1/2 cup, grated)
• Garlic (2 cloves, minced)
• Tomato sauce (2 cups)
• Fresh basil (1/4 cup, chopped)
• Pepper (to taste)

Instructions

1. In a large bowl, combine the flour, eggs, olive oil, and salt. Mix until a dough forms, then knead on a floured surface for about 10 minutes, until smooth and elastic.
2. Cover the dough with plastic wrap and let it rest for 30 minutes to allow the gluten to relax.
3. In a separate bowl, mix together the ricotta cheese, chopped spinach, grated Parmesan cheese, minced garlic, and a pinch of salt and pepper until well combined.
4. After resting, roll out the dough on a floured surface until it is thin enough to see through, about 1/16-inch thick.
5. Cut the dough into 2-inch squares. Place a small spoonful of the ricotta mixture in the center of each square.
6. Fold each square in half to form a triangle, pressing the edges together to seal. Use a fork to crimp the edges for an extra seal and decorative touch.
7. Bring a large pot of salted water to a boil. Add the ravioli and cook for 2-3 minutes, or until they float to the surface, indicating they are cooked.
8. While the ravioli cooks, heat the tomato sauce in a separate pot over medium heat. Add the chopped basil and stir to combine, letting it simmer for a few minutes to infuse the flavors.
9. Drain the ravioli and serve them topped with the basil tomato sauce. Garnish with additional Parmesan cheese if desired.