Ravioli Recipe

Ingredients

For the Dough:

• 1 1/4 cups all-purpose flour

• 2 eggs

• 1/4 teaspoon salt

• 1/2 teaspoon olive oil

For the Filling:

• 9 ounces ricotta cheese

• 5 ounces spinach

• 6 leaves fresh basil, chopped

• 1 garlic clove, minced

• 1/2 teaspoon salt

Equipment

• Bench Scrapper

• Rolling Pin

• Fork

Instructions

Making the Dough:

1. Mix the Dough:

   • On a clean work surface, make a mound with the flour. Create a well in the center.

   • Crack the eggs into the well, add the salt, and pour in the olive oil.

   • Using a fork, gently beat the eggs and oil, gradually incorporating the flour from the edges of the well.

2. Knead the Dough:

   • Use your bench scrapper to bring the dough together, then knead with your hands until smooth and elastic, about 8-10 minutes.

   • If the dough is too sticky, add a little more flour. If it’s too dry, add a few drops of water.

   • Form the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least an hour.

Making the Filling:

1. Mix the Filling:

   • In a bowl, combine the chopped spinach, ricotta cheese, chopped basil, minced garlic, and salt.

   • Mix until well combined. Set aside.

Assembling the Ravioli:

1. Roll Out the Dough:

   • Divide the dough into 2 equal portions.

   • On a floured surface, roll out each portion into a thin sheet (about 1/16 inch thick). You can also use a pasta machine if you have one.

   • Make sure both sheets are roughly the same size.

2. Fill the Ravioli:

   • Place small mounds (about 1 teaspoon) of the filling mixture on one of the dough sheets, spacing them about 2 inches apart.

   • Lightly brush water around the filling mounds.

   • Carefully place the second sheet of dough over the first, pressing down around each mound to seal and remove any air pockets.

   • Use a ravioli cutter, knife, or pastry wheel to cut out individual ravioli.

3. Cook the Ravioli:

   • Bring a large pot of salted water to a gentle boil.

   • Add the ravioli in batches to avoid overcrowding and cook until they float to the surface, about 3-4 minutes.

   • Remove with a slotted spoon and transfer to a serving dish.

Serving

1. Serve:

   • Serve the ravioli with your favorite sauce, such as marinara, Alfredo, or a simple butter and sage sauce.

Enjoy your homemade ravioli!