# What You'll Need:
→ 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
# How To Make It:
01 - On a clean work surface, mound the 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. Transfer to the surface and knead for 8 to 10 minutes until the dough becomes smooth and elastic. Wrap in plastic wrap and allow to rest at room temperature for 30 minutes.
02 - Steam or sauté the spinach over medium heat until completely wilted. Transfer to a fine-mesh strainer and press firmly to remove all excess moisture, then finely chop. In a mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan, egg yolk, nutmeg, salt, and black pepper. Mix until the filling is evenly distributed and well combined.
03 - Divide the rested dough into two equal portions. Using a pasta machine set to the thinnest setting or a rolling pin, carefully roll each portion into a thin, uniform sheet approximately 1/16 inch thick. Keep rolled sheets covered with plastic wrap to prevent drying.
04 - Place teaspoons of filling along one pasta sheet, spacing each portion 2 inches apart in a grid pattern. Brush the exposed pasta areas lightly with water. Carefully place the second pasta sheet on top and press firmly around each filling mound to seal. Using a sharp knife or ravioli cutter, cut between the filling portions into individual squares or circles. Press the edges with the tines of a fork to ensure complete sealing and to create a decorative border.
05 - Fill a large pot with salted water and bring to a gentle boil over high heat. Working in batches to avoid overcrowding, carefully add ravioli and cook for 3 to 4 minutes, until they rise to the surface. Once floating, allow an additional minute for thorough cooking. Remove with a slotted spoon and transfer to a warm plate.
06 - Pour olive oil into a saucepan and heat over medium heat. Add minced garlic and sauté for approximately 1 minute until fragrant. Pour in the marinara sauce and stir well. Season with salt and pepper to taste and maintain a gentle simmer for 5 minutes to allow flavors to meld.
07 - Spoon marinara sauce onto individual serving plates, creating a base. Arrange hot ravioli on top of the sauce and ladle additional sauce over each portion. Garnish with fresh basil leaves and a generous sprinkle of Parmesan cheese. Serve immediately while ravioli are at peak temperature.
