Homemade Ravioli with Spinach and Ricotta Filling

Preparing the Pasta Dough In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms, adding water as needed to bring the dough together.

Resting the Dough Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Making the Filling In a separate bowl, mix together the chopped spinach, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper until well combined.

Rolling Out the Dough Divide the rested dough into smaller portions and roll each portion into thin sheets using a pasta machine or a rolling pin.

Filling and Shaping the Ravioli Place small mounds of the filling on one sheet of pasta, leaving space between each mound. Brush water around each mound, then top with another sheet of pasta. Press around each mound to seal and cut into individual ravioli using a pasta cutter or knife.

Cooking the Ravioli Boil a large pot of salted water. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Preparing the Tomato Sauce In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.

Serving Serve the cooked ravioli with the tomato sauce, garnish with grated Parmesan cheese, and enjoy hot.