# What You’ll Need:
→ 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 Make It:
01 - On a clean work surface, create a mound with flour and make a well in the center. Add eggs and salt. Using a fork, gradually incorporate flour from the inner walls until a shaggy dough forms. Knead for 8 to 10 minutes until the dough achieves a smooth, elastic consistency. Wrap in plastic wrap and allow to rest at room temperature for 30 minutes.
02 - Steam or sauté spinach until fully wilted. Transfer to a fine-mesh strainer and press firmly to remove excess moisture, then finely chop. In a mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan cheese, egg yolk, nutmeg, salt, and black pepper. Mix until evenly incorporated.
03 - Divide rested dough into two equal portions. Using a pasta machine or rolling pin, roll each portion into thin, uniform sheets approximately 1/16 inch thick. Maintain consistent thickness throughout for even cooking.
04 - Position teaspoons of filling on one pasta sheet, spacing each portion 2 inches apart. Using your finger or a brush, apply water around each filling mound along the pasta edges. Place the second sheet directly on top and press gently around each filling to create an airtight seal. Cut into squares or use a ravioli cutter, then press the tines of a fork along all edges to reinforce the seal.
05 - Bring a large pot of salted water to a gentle rolling boil. Working in batches to avoid overcrowding, add ravioli and cook for 3 to 4 minutes until they ascend to the surface. 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 until aromatic, approximately 1 minute. Pour in marinara sauce, season with salt and black pepper, and simmer for 5 minutes to meld flavors.
07 - Distribute marinara sauce onto serving plates as a base. Arrange cooked ravioli on top, spoon additional sauce over the ravioli, and garnish with fresh basil leaves and extra grated Parmesan cheese. Serve immediately.
