Ravioli Maremmani

Ingredients

• All-purpose flour (2 cups)
• Eggs (3 large)
• Salt (1/2 teaspoon)
• Fresh spinach (2 cups, chopped)
• Ricotta cheese (1 cup)
• Parmesan cheese (1/2 cup, grated)
• Nutmeg (1/4 teaspoon)
• Olive oil (2 tablespoons)
• Garlic (2 cloves, minced)
• Tomato sauce (2 cups)
• Fresh basil (1/4 cup, chopped)
• Black pepper (to taste)

Instructions

1. To make the pasta, combine the flour, eggs, and salt in a large bowl. Knead until a smooth dough forms, about 10 minutes. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
2. For the filling, in a mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan, nutmeg, and a pinch of salt and black pepper. Mix until well combined.
3. Roll out the pasta dough on a floured surface until it's thin (about 1/16-inch thick). Cut into 2-inch squares.
4. Place a teaspoon of the filling in the center of each square. Fold the dough over to form a triangle, pressing the edges firmly to seal. You can use a fork to crimp the edges for extra security.
5. Bring a large pot of salted water to a boil. Add the ravioli in batches and cook until they float to the top, about 3-4 minutes. Use a slotted spoon to remove them and transfer to a plate.
6. While the ravioli is cooking, prepare the sauce. In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the tomato sauce and add the chopped basil. Season with salt and pepper to taste. Simmer for 10 minutes.
7. To serve, place the ravioli on plates and generously ladle the tomato sauce over the top. Garnish with additional grated Parmesan and fresh basil if desired.