Teresa's Recipes
Homemade Spinach and Ricotta Ravioli
Experience the art of Italian cuisine with this recipe for homemade ravioli. Each pasta parcel is filled with a creamy blend of spinach and ricotta cheese, promising a burst of flavor with every bite. These gorgeous ravioli are served in a robust tomato sauce and sprinkled with fresh basil, offering a dish that's not only visually stunning but also packed with authentic Italian flavors.
Ingredients
- A handful, chopped Fresh basil
- 2 cups Tomato sauce
- To taste Salt
- To taste Black pepper
- 2 cloves, minced Garlic
- 1 cup, grated Parmesan cheese
- 2 cups Ricotta cheese
- 2 cups, cooked and chopped Spinach
- 2 Eggs
- 2 cups All-purpose flour
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Calories: 600
- Fat: 18g
- Carbs: 80g
- Protein: 28g
- Sodium: 800mg
- Sugar: 6g
Instructions
- In a large mixing bowl, combine the flour and eggs. Knead the mixture until a smooth dough forms. Cover the dough with plastic wrap and let it rest for 30 minutes.
- In a separate bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, minced garlic, salt, and pepper. This will be your filling for the ravioli.
- After the dough has rested, roll it out on a floured surface until it's thin. Cut the dough into small squares.
- Place a spoonful of the spinach and ricotta filling onto each square. Fold the dough over the filling to form a triangle, pressing the edges to seal.
- Bring a large pot of salted water to a boil. Add the ravioli and cook for about 5-7 minutes, or until they float to the surface. Drain the ravioli.
- In a separate saucepan, heat the tomato sauce over medium heat. Add the cooked ravioli to the sauce and toss gently until they're evenly coated.
- Serve the ravioli hot, sprinkled with fresh basil on top. Enjoy your homemade Italian feast!
Tips
- For an extra layer of flavor, you can add some red pepper flakes to the tomato sauce.
- You can also experiment with different fillings like butternut squash or mushroom for a unique twist.