# 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 black pepper to taste
→ Garnish
15 - Fresh basil leaves for garnish
16 - Extra grated Parmesan cheese
# Preparation steps:
01 - On a clean work surface, mound flour and create a well in the center. Add eggs and salt to the well. Using a fork, gradually incorporate flour from the inner walls until a shaggy dough forms. Knead for 8 to 10 minutes until the dough becomes smooth and elastic. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.
02 - Steam or sauté fresh spinach over medium heat until completely wilted. Transfer to a colander and squeeze out excess moisture with a clean kitchen towel. Finely chop the drained spinach. In a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, egg yolk, nutmeg, salt, and black pepper. Mix until evenly incorporated.
03 - Divide rested dough into two equal portions. Using a pasta machine or rolling pin, roll each portion into a thin sheet approximately 1/16 inch thick. Work gently to maintain even thickness throughout.
04 - Place teaspoons of filling on one pasta sheet, spacing each portion 2 inches apart. Brush the edges and spaces between filling portions with water. Carefully place the second pasta sheet on top and press firmly around each mound to seal. Cut into squares using a knife or ravioli cutter. Press edges with a fork to reinforce the seals and prevent opening during cooking.
05 - Fill a large pot with salted water and bring to a gentle boil. Working in batches to avoid overcrowding, carefully add ravioli to the boiling water. Cook for 3 to 4 minutes until the ravioli float to the surface and remain floating for 30 seconds. Remove with a slotted spoon and transfer to a warm serving dish.
06 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for approximately 1 minute until fragrant. Pour in marinara sauce, season with salt and black pepper to taste, and simmer for 5 minutes to blend flavors.
07 - Spoon marinara sauce onto individual serving plates. Arrange hot cooked ravioli over the sauce. Top with additional sauce, fresh basil leaves, and extra grated Parmesan cheese. Serve immediately.
