Spinach and Cheese Ravioli with Fresh Tomato Sauce
Indulge in the ultimate comfort food with this homemade Spinach and Cheese Ravioli with Fresh Tomato Sauce, a perfect balance of creamy, savory fillings and bright, tangy sauce. This recipe features luscious ricotta and Parmesan cheese paired with nutrient-packed spinach, tucked inside delicate, hand-rolled pasta. The accompanying fresh tomato sauce, simmered with garlic, basil, and a hint of heat from optional red chili flakes, adds a burst of garden-fresh flavor. From kneading and rolling the dough to sealing each ravioli, this dish is a rewarding culinary project that’s worth every step. Ready in just 80 minutes, this Italian classic is ideal for a cozy dinner for four, complete with garnishes of grated Parmesan and aromatic basil. Perfect for pasta lovers and those seeking a homemade alternative to store-bought ravioli, this recipe will elevate your weeknight meals.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 3 cups Fresh spinach
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoon Nutmeg
- 2 cloves Garlic, minced
- 4 large Fresh tomatoes, diced
- 0.25 cup Fresh basil leaves, chopped
- 0.25 teaspoon Red chili flakes (optional)
- 0.5 teaspoon Black pepper
Instructions
1. In a large mixing bowl, combine the flour and 1 teaspoon of salt. Create a well in the center and add 2 eggs and the olive oil. Gradually incorporate the flour into the wet ingredients, mixing until the dough comes together. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
2. While the dough rests, prepare the filling. Blanch the spinach in boiling water for 1-2 minutes, then transfer to an ice bath. Drain well and squeeze out excess water. Chop finely and mix in a bowl with the ricotta cheese, Parmesan cheese, nutmeg, and a pinch of salt. Set aside.
3. Prepare the tomato sauce: Heat 1 tablespoon of olive oil in a saucepan over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Add the diced tomatoes, basil, red chili flakes (if using), black pepper, and a pinch of salt. Simmer for 15 minutes, stirring occasionally, until the sauce thickens slightly. Adjust seasoning to taste.
4. Divide the dough into four portions. Roll each portion out into a thin sheet using a pasta machine or rolling pin. Place small dollops (about 1 teaspoon) of filling evenly spaced on half of the sheet. Brush around the filling with beaten egg (the remaining 1 egg, lightly beaten). Fold the dough sheet over the filling and press gently to seal. Cut into ravioli shapes with a knife or ravioli cutter, ensuring the edges are sealed.
5. Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3-4 minutes, until they float to the surface. Remove with a slotted spoon and transfer directly to the warm tomato sauce.
6. Gently toss the ravioli in the sauce to coat evenly. Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 3608 mg | 157% | |
| Total Carbohydrate | 229.9 g | 84% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 17.4 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1788 mg | 138% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2298 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
