Ravioli with Ricotta and Spinach

Instructions

1. Make the Pasta Dough: On a clean surface, make a mound with the flour, then form a well in the center. Crack in the eggs and add the olive oil. Gradually mix the flour into the wet ingredients using a fork.
2. Tip: If the dough is too sticky, add a bit more flour; if it’s too dry, add a tablespoon of water.
3. Knead the Dough: Gather the dough into a ball and knead it with the heel of your hand for about 8-10 minutes until smooth. Wrap in plastic wrap and let rest for at least 30 minutes at room temperature.
4. Prepare the Filling: In a bowl, mix together ricotta cheese, chopped spinach, Parmesan cheese, salt, pepper, and nutmeg until well combined.
5. Tip: Make sure spinach is dry after washing, you can pat it with a paper towel to remove excess moisture.
6. Roll Out the Dough: Divide the dough into four pieces. Lightly flour your surface and roll out each piece into a thin sheet, about 1/16 inch thick.
7. Fill the Ravioli: On two of the sheets, place teaspoons of ricotta mixture about 2 inches apart. Brush the edges and between fillings with water, then cover with another sheet of dough.
8. Seal and Cut: Press around the filling to seal and remove any air. Use a knife or ravioli cutter to cut into squares. Make sure edges are sealed well.
9. Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Carefully add ravioli and cook for 3-4 minutes, or until they float to the top and are tender.
10. Heat the Sauce: While ravioli cook, heat the marinara sauce in a pan over medium heat until warmed through.
11. Serve: Drain ravioli and gently toss with marinara sauce. Serve with extra grated Parmesan cheese on top if desired.