# Components:
→ 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
# Steps:
01 - On a clean work surface, mound the flour and create a well in the center. Add eggs and salt. Gradually incorporate flour using a fork until a cohesive dough forms. Knead for 8 to 10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes at room temperature.
02 - Steam or sauté spinach until wilted. Drain thoroughly and squeeze out excess moisture, then finely chop. In a mixing bowl, combine ricotta, chopped spinach, Parmesan, egg yolk, nutmeg, salt, and pepper until well blended.
03 - Divide dough into two equal portions. Using a pasta machine or rolling pin, roll each portion into thin sheets approximately 1/16 inch thick.
04 - Place teaspoons of filling spaced 2 inches apart on one sheet of pasta. Brush pasta edges with water. Position the second sheet on top and press firmly around each filling mound to create a seal. Cut into squares or use a ravioli cutter. Press edges with a fork to ensure proper sealing.
05 - Bring a large pot of salted water to a gentle boil. Working in batches, cook ravioli for 3 to 4 minutes until they float to the surface. Remove with a slotted spoon and set aside.
06 - Heat olive oil in a saucepan over medium heat. Sauté minced garlic until fragrant, approximately 1 minute. Add marinara sauce, season with salt and pepper, and simmer for 5 minutes.
07 - Spoon marinara sauce onto serving plates. Top with hot ravioli and additional sauce. Garnish with fresh basil leaves and extra grated Parmesan cheese. Serve immediately.
