Ricotta & Spinach Ravioli in Tomato Sauce

Directions

• Pasta dough
• Follow my recipe for homemade pasta dough. Set aside to rest the dough.
• Tomato sauce
• In oil, fry the minced garlic till golden.
• Add and saute the chopped onions till translucent (don’t wait for it to change colour).
• Add the tomato paste, chopped tomatoes, salt, pepper, and dried mixed herbs.
• Cook on low for about 20-30 minutes.
• When ready, take out some into a serving bowl and set the rest aside.
• Filling
• Drain the ricotta for 5-10 minutes in a sieve or a muslin cloth. Set aside.
• While the ricotta is draining, heat 1 tbsp oil in a small frying pan and fry the minced garlic.
• Add spinach and cook till wilted.
• Season with salt, pepper and nutmeg.
• Take out into a bowl and set aside to cool.
• Once the spinach is cool, add the parmesan and ricotta cheese. Stir well to combine.
• Ravioli
• Roll the pasta paper-thin (setting at “8”). Prepare two sheets at a time.
• Lay down one sheet of pasta and scoop 1 tbsp of the filling, leaving a space of about 2 fingers in between.
• Brush top, bottom and in between with water (or an egg wash). Place the other sheet on top and with your fingers press the dough around the filling to remove as much air as possible and seal all sides.
• Using a fluted wheel cutter (or a knife) cut into ravioli squares.
• Cook & Serve
• Fill a medium / large pot with 3/4 way with water and bring to a boil. Generously salt the water.
• Carefully add 2-3 ravioli in the water(don’t overcrowd the pot). Try to refrain from the urge to stir too much or you might tear the ravioli.
• As the ravioli starts to cook (in about 4 minutes), they will rise up to the surface. Turn them gently and continue to cook for another 1-2 minutes.
• Using a slotted spoon, drain the ravioli and place it into the prepared serving bowl (with the tomato sauce).
• Pour more sauce on top. Garnish with grated parmesan cheese and serve.