# 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 pepper to taste
→ Garnish
15 - Fresh basil leaves for garnish
16 - Extra grated Parmesan cheese
# Step-by-step Directions:
01 - On a clean work surface, mound flour and create a well in the center. Add eggs and salt into the well. Using a fork, gradually incorporate flour from the inner edges until a shaggy dough forms. Knead for 8 to 10 minutes until the dough becomes smooth and elastic. Wrap tightly in plastic wrap and allow to rest at room temperature for 30 minutes.
02 - Steam or sauté spinach until completely 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, egg yolk, nutmeg, salt, and black pepper. Mix until ingredients are evenly distributed.
03 - Divide the rested dough into two equal portions. Working with one piece at a time, roll out each half into a thin, uniform sheet approximately 1/16 inch thick using a pasta machine or rolling pin. Keep the second sheet covered with plastic wrap to prevent drying.
04 - Place rounded teaspoons of filling onto one pasta sheet, spacing them 2 inches apart. Brush water around each filling mound using your fingertips. Position the second pasta sheet directly on top and gently press around each filling pocket to seal. Using a sharp knife or ravioli cutter, cut into individual squares. Press the edges firmly with a fork to ensure complete sealing and prevent filling from escaping during cooking.
05 - Fill a large pot with salted water and bring to a gentle rolling boil over high heat. Working in batches to avoid crowding, carefully place ravioli into the water. Cook for 3 to 4 minutes until ravioli float to the surface and maintain their shape. 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 for approximately 1 minute until aromatic. Pour in marinara sauce and stir to combine. Season with salt and black pepper to taste. Reduce heat to low and maintain at a gentle simmer for 5 minutes.
07 - Spoon a portion of warm marinara sauce onto individual serving plates. Arrange cooked ravioli over the sauce and top with additional sauce. Garnish generously with fresh basil leaves and extra grated Parmesan cheese. Serve immediately while ravioli are hot.
