Spinach and Mushroom Ravioli

Ingredients

• Fresh basil (for garnish)
• Marinara sauce (2 cups)
• Salt and pepper (to taste)
• Parmesan cheese (1/2 cup, grated)
• Ricotta cheese (1 cup)
• Garlic (2 cloves, minced)
• Mushrooms (1 cup, sliced)
• Spinach (2 cups, chopped)
• Olive oil (2 tablespoons)
• Eggs (3)
• All (purpose flour - 2 cups)

Instructions

1. In a large mixing bowl, combine the flour and eggs. Knead until a smooth dough forms. Cover with plastic wrap and let it rest for 30 minutes.
2. In a skillet, heat the olive oil over medium heat. Add the spinach, mushrooms, and garlic. Cook until the vegetables are tender and any excess moisture has evaporated.
3. Transfer the cooked vegetables to a mixing bowl. Add the ricotta cheese, Parmesan cheese, salt, and pepper. Mix well to combine.
4. Divide the dough into two equal portions. Roll out each portion into a thin sheet using a rolling pin or pasta machine.
5. Place teaspoonfuls of the spinach and mushroom filling onto one sheet of dough, leaving space between each filling. Brush the edges of the dough with water.
6. Cover the filling with the second sheet of dough. Press down gently around each filling to seal the ravioli. Use a ravioli cutter or a knife to cut out individual ravioli.
7. Bring a large pot of salted water to a boil. Cook the ravioli for about 4-5 minutes, or until they float to the surface. Drain well.
8. Serve the ravioli with marinara sauce and garnish with fresh basil leaves.