Spinach and Ricotta Ravioli with Red Sauce

Grab a glass of wine, and join us in making this recipe! It’s the perfect, stay at home, date night activity.

Ingredients

Prep time: 90 minutes

Cooking time: 30 minutes sauce, 5 minutes ravioli

Yield: 6-8 servings

In addition to the ingredients needed for the filling and sauce, you will need some pasta dough. We have a great pasta dough recipe on our blog!

Spinach & Ricotta Filling

• 1 lb ricotta

• 2 eggs

• 5 oz raw spinach (cooked, drained, and chopped)

• 2 oz parmesan cheese (grated)

  Red Sauce

• 3 tbs olive oil

• 1 clove garlic (crushed)

• 1/2 onion

• 2 lbs whole, peeled, canned plum tomatoes (about 1.5 cans)

• Salt

• Fresh Basil (4 leaves)

Making the Ravioli

1. Cook your spinach, drain, and chop finely

2. Open the ricotta and drain off any water that is on top.

3. In a large mixing bowl combine the ricotta, eggs, spinach, and parmesan.

4. Mix until well incorporated

5. Using a pasta roller, roll out your pasta dough into thin sheets. I put my dough through the pasta roller two times on each thickness setting, and only 1 time on the lowest setting (setting 1)

6. Gently place a single sheet on top of a ravioli mold. Using the back of a tbs press the dough slightly into each indentation to make room for the filling.

7. Add filling into each indentation. I used about 1/2 tsp.

8. Using your finger and some water wet the edges of each piece of ravioli (down each side, down the middle, and in between)

9. Gently place your 2nd sheet of ravioli on top and seal the edges with your finger

10. Using a rolling pin, roll across to seal and puncture the dough. This will leave you with ravioli that can then be taken out of the mold.

Making the Sauce

1. Peel the garlic clove and crush

2. Cut the onion into quarters so the root is connected to each piece (this will be removed later)

3. Add 3 tbs of olive oil to a pan, turn on medium heat and saute the onion and garlic until light brown and fragrant

4. Meanwhile, open your cans of tomatoes and using an immersion blender blend until the consistency is thick

5. Add the tomatoes to the pan, simmer for 10 minutes, remove the garlic and onion, remove from heat.

6. Add torn basil leaves, season with salt to finish