Spinach and Ricotta Ravioli

Ingredients

Fresh spinach

4 cups, packed

Ricotta cheese

1 cup

Parmesan cheese

1/2 cup, grated

Egg

1, beaten (for filling) + 1, beaten (for sealing)

Garlic

2 cloves, minced

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

All-purpose flour

2 cups (for pasta dough)

Water

1/2 cup (for pasta dough)

Olive oil

1 tablespoon (for pasta dough)

Marinara sauce

2 cups (store-bought or homemade)

Instructions

1. To make the pasta dough, combine the flour, olive oil, and water in a bowl. Knead the mixture for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
2. In a large pot of salted boiling water, add the fresh spinach and cook for about 2 minutes until wilted. Drain and squeeze out any excess water. Chop finely.
3. In a mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan cheese, beaten egg, minced garlic, salt, and pepper. Mix well to create a smooth filling.
4. Roll out the rested pasta dough on a floured surface into thin sheets (about 1/16 inch thick).
5. Place spoonfuls of the spinach and ricotta mixture onto one sheet of pasta, leaving space between each spoonful.
6. Brush the edges of the pasta sheet with beaten egg to help seal the ravioli. Carefully place another sheet of pasta on top and press down gently around each filling to remove air and seal.
7. Using a ravioli cutter or a knife, cut out individual ravioli squares. Ensure the edges are well sealed to prevent the filling from escaping during cooking.
8. Bring a large pot of salted water to a gentle boil. Cook the ravioli for about 3-4 minutes, or until they float to the surface.
9. While the ravioli are cooking, heat the marinara sauce in a saucepan over medium heat.
10. Drain the cooked ravioli and serve them hot with marinara sauce. Garnish with additional grated Parmesan cheese, if desired.