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Spinach and ricotta ravioli is a delightful dish that brings together the comforting essence of pasta with the rich, creamy goodness of cheese and the vibrant freshness of spinach. This classic Italian dish not only tantalizes the taste buds but also embodies the beauty of simple, wholesome ingredients coming together to create something truly special. In today’s fast-paced world, home cooks are increasingly seeking out recipes that are both easy to prepare and packed with flavor, making dishes like spinach and ricotta ravioli a perfect choice for weeknight dinners or special occasions.

Creamy Spinach Ricotta Ravioli

Dive into the delicious world of homemade Spinach and Ricotta Ravioli! This classic Italian dish merges fresh pasta with a creamy cheese filling and vibrant spinach, making it perfect for any occasion. Learn how to craft the dough from scratch and whip up a rich, savory garlic sauce that perfectly complements the ravioli. With simple ingredients and easy-to-follow steps, you’ll impress family and friends while enjoying a comforting meal packed with flavor and nutrients. Cook, share, and savor the experience!
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Ingredients
  

For the Ravioli Dough:

2 cups all-purpose flour

3 large eggs

1 teaspoon olive oil

1/2 teaspoon salt

For the Filling:

2 cups fresh spinach, chopped

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1 garlic clove, minced

1/4 teaspoon ground nutmeg

Salt and pepper to taste

For the Creamy Sauce:

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter

1 garlic clove, minced

Salt and pepper to taste

Fresh basil leaves, for garnish

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Instructions
 

Make the Dough:

    - On a clean surface or in a large mixing bowl, create a mound with the all-purpose flour. Form a well in the center of the flour.

      - Carefully crack the eggs into the well along with the olive oil and salt. Using a fork, gradually mix the flour into the eggs, incorporating it from the edges until the dough starts to form.

        - Knead the dough for about 8-10 minutes until it is smooth and elastic in texture. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

          Prepare the Filling:

            - In a skillet over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, approximately 2-3 minutes. Remove from heat and allow to cool slightly.

              - In a mixing bowl, combine the ricotta cheese, grated Parmesan, sautéed spinach, ground nutmeg, along with salt and pepper. Mix the ingredients until the filling is smooth and well incorporated. Set aside.

                Roll Out the Dough:

                  - After the resting period, divide the dough into four equal portions. Using a pasta machine or rolling pin, roll out each portion into thin sheets, aiming for a thickness of about 1/16-inch.

                    Form the Ravioli:

                      - Lay one sheet of the rolled-out dough on a lightly floured surface. Place small spoonfuls (about 1 teaspoon) of filling evenly spaced apart on one half of the dough.

                        - Fold the other half of the dough over the filling and press down firmly to seal, ensuring there are no air pockets trapped inside. Cut out individual ravioli shapes using a pastry cutter or a sharp knife.

                          - Repeat this process with the remaining dough and filling until all ravioli are formed.

                            Cook the Ravioli:

                              - Bring a large pot of salted water to a rolling boil. Gently drop the ravioli into the boiling water. Cook for 4-5 minutes or until they float to the surface and are tender. Use a slotted spoon to carefully remove the ravioli and set aside.

                                Make the Creamy Sauce:

                                  - In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

                                    - Slowly pour in the heavy cream, stirring continuously to combine. Reduce the heat and incorporate the grated Parmesan cheese, along with salt and pepper to taste. Simmer until the sauce thickens slightly, stirring occasionally.

                                      Combine and Serve:

                                        - Add the cooked ravioli to the creamy sauce, carefully tossing to ensure even coating of the sauce on each ravioli.

                                          - Serve immediately, garnished with fresh basil leaves and extra grated Parmesan cheese if desired.

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                                              Prep Time: 25 minutes | Total Time: 1 hour 30 minutes | Servings: 4

                                                - Presentation Tips: For an elegant plate, create a bed of the creamy sauce, place the ravioli gently on top, and finish with a sprinkle of freshly cracked pepper and a few basil leaves for color.