Spinach and Mushroom Ravioli

Ingredients

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

Instructions

1. In a large mixing bowl, combine the flour and eggs. Mix until a shaggy dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped spinach and mushrooms, cooking until the spinach is wilted and the mushrooms are tender, about 5-7 minutes. Ensure that any excess moisture evaporates.
3. Transfer the cooked vegetables to a mixing bowl. Add the ricotta cheese, grated Parmesan cheese, salt, and black pepper. Mix until well combined and set aside.
4. Divide the rested dough into two equal portions. Roll out each portion into a thin sheet using a rolling pin or pasta machine, aiming for about 1/16-inch thickness.
5. Place teaspoonfuls of the spinach and mushroom filling onto one sheet of dough, leaving about 1 inch of space between each mound. Brush the edges of the dough with water to help seal.
6. Carefully place the second sheet of dough over the filled sheet. Press down gently around each filling to seal the ravioli. Use a ravioli cutter or a sharp knife to cut out individual ravioli. Ensure each ravioli is sealed properly to prevent filling from leaking during cooking.
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. This indicates they are done. Drain well.
8. Meanwhile, heat the marinara sauce in a saucepan over medium heat until warm. Serve the ravioli topped with marinara sauce and garnished with fresh basil leaves.