Homemade Ravioli with Spinach and Ricotta Filling

1Prepare 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 the dough comes together.

2Knead the Dough Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.

3Make the Filling In a separate bowl, mix together the chopped spinach, ricotta cheese, Parmesan cheese, minced garlic, salt, and pepper until well combined.

4Roll Out the Pasta Dough Divide the rested dough into two equal parts. Roll out each part into a thin sheet using a pasta machine or a rolling pin.

5Fill and Shape the Ravioli Place small portions of the filling on one sheet of pasta, leaving space between each mound. Brush water around the filling and place the second sheet of pasta on top. Press down to seal and cut into individual ravioli shapes.

6Cook the Ravioli Bring a large pot of salted water to a boil. Add the ravioli and cook for about 3-4 minutes, or until they float to the surface. Drain carefully.

7Prepare the Tomato Sauce In a saucepan, heat some olive oil over medium heat. Add minced garlic and cook until fragrant. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Let simmer for about 10 minutes.

8Serve the Ravioli Plate the cooked ravioli, spoon the tomato sauce over them, and sprinkle with grated Parmesan cheese. Garnish with fresh basil leaves before serving.