Vegetarian Ravioli
Indulge in the comforting flavors of homemade *Vegetarian Ravioli*, a recipe that combines the art of pasta-making with a delicious, wholesome filling. This dish features tender, hand-rolled pasta pillows filled with a creamy blend of sautéed spinach, ricotta, and Parmesan cheese, accented by a hint of nutmeg for warmth. Topped with a vibrant, garlic-infused tomato basil sauce made from scratch, this recipe is a celebration of fresh, simple ingredients. Perfect for a cozy dinner or a special gathering, this vegetarian classic is both satisfying and elegant. Whether you’re a seasoned pasta lover or a first-time pasta maker, this recipe will take your taste buds on a delightful journey. Ready in just over an hour, it’s a labor of love that’s worth every bite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 1 teaspoon Salt
- 2 cups Spinach
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Black pepper
- 1 tablespoon Butter
- 4 large Tomatoes
- 2 medium Garlic cloves
- 1 tablespoon Olive oil
- 0.25 cup Fresh basil leaves
- 2 tablespoons Water
Instructions
Start by making the pasta dough. Place the flour on a clean surface and make a well in the center. Crack 2 of the eggs into the well, add the salt, and gradually mix the flour into the eggs until a dough forms.
Knead the dough for 8-10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
In the meantime, prepare the filling. Heat the butter in a skillet over medium heat. Add the spinach and sauté until wilted. Allow to cool slightly, then chop finely.
In a bowl, mix the chopped spinach, ricotta cheese, Parmesan cheese, nutmeg, and black pepper. Set aside.
To prepare the tomato basil sauce, heat olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant. Chop the tomatoes and add them to the pan with a pinch of salt. Let simmer for 15 minutes, stirring occasionally. Add fresh basil leaves and cook for another 2 minutes. Blend the sauce if smoother consistency is desired.
Divide the pasta dough into 4 portions. Roll out each portion into a thin sheet using a rolling pin or pasta machine.
Drop small spoonfuls of the spinach and ricotta mixture onto one sheet of the pasta, spacing them evenly. Lightly brush the area around each filling mound with water.
Place another pasta sheet on top, pressing gently to seal around the filling. Use a ravioli cutter or knife to cut into individual ravioli. Ensure the edges are well-sealed to prevent leaking during cooking.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface.
Drain the cooked ravioli and serve with the prepared tomato basil sauce. Garnish with extra grated Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.7 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 341 mg | 26% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 786 mg | 17% | |
*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.
