# Ingredient List:
→ Pasta Dough
01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 teaspoon salt
→ Filling
04 - 1 cup ricotta cheese
05 - 1 cup fresh spinach, chopped
06 - 1/3 cup grated Parmesan cheese
07 - 1 large egg yolk
08 - 1/4 teaspoon nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Sauce
11 - 2 cups marinara sauce
12 - 1 tablespoon olive oil
13 - 2 cloves garlic, minced
14 - Salt and black pepper to taste
→ Garnish
15 - Fresh basil leaves
16 - Extra grated Parmesan cheese
# How-To Steps:
01 - Mound flour on a clean work surface and create a well in the center. Add eggs and salt to the well. Using a fork, gradually incorporate flour from the inner walls until a shaggy dough forms. Knead for 8 to 10 minutes until the dough becomes smooth and elastic. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.
02 - Steam or sauté spinach until completely wilted. Transfer to a fine mesh strainer and press firmly to extract excess moisture, then finely chop. In a mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan, egg yolk, nutmeg, salt, and black pepper. Mix until fully incorporated.
03 - Divide rested dough into two equal portions. Using a pasta machine or rolling pin, roll each portion into thin, even sheets approximately 1/16 inch thick. Work with one sheet at a time, keeping unused dough covered.
04 - Place 1 teaspoon of filling at 2-inch intervals on one pasta sheet. Lightly brush the pasta between fillings with water using your fingertip. Place the second sheet over the first, pressing gently around each mound to seal and remove air pockets. Cut into squares or circles using a knife or ravioli cutter. Press edges with a fork to ensure a secure seal.
05 - Bring a large pot of salted water to a gentle boil over medium-high heat. Working in batches to avoid crowding, add ravioli and cook for 3 to 4 minutes until they float to the surface and remain there for 30 seconds. Remove with a slotted spoon and transfer to a warm plate.
06 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for approximately 1 minute until fragrant. Pour in marinara sauce, season with salt and black pepper to taste, and simmer for 5 minutes, stirring occasionally.
07 - Spoon a portion of warm marinara sauce onto individual serving plates. Arrange hot ravioli on top of the sauce. Drizzle with additional sauce, garnish with fresh basil leaves, and finish with a generous sprinkle of grated Parmesan cheese.
