Spinach and Cheese Ravioli with Tomato Sauce
This spinach and cheese ravioli with tomato sauce is a comforting, homemade dish featuring tender pasta filled with a creamy spinach and ricotta mixture, topped with a rich and flavorful tomato sauce. It’s a delicious and satisfying meal perfect for a cozy dinner
Ingredients
For the Ravioli Dough:
2 cups all-purpose flour
2 large eggs
½ tsp salt
1 tbsp olive oil
2-3 tbsp water, as needed
For the Spinach and Cheese Filling:
1 ½ cups ricotta cheese
1 cup fresh spinach, chopped and sauteed
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 egg yolk
½ tsp salt
¼ tsp black pepper
¼ tsp nutmeg (optional)
For the Tomato Sauce:
2 tbsp olive oil
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
½ tsp dried basil
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
1 tsp sugar (optional, to balance acidity)
¼ cup grated Parmesan cheese (for topping)
Fresh basil leaves (for garnish)
Instructions
1. Make the Ravioli Dough:
On a clean surface, form a mound with the flour and make a well in the center.
Crack the eggs into the well, add salt and olive oil, and mix with a fork.
Gradually incorporate the flour until a dough forms. Add water as needed.
Knead for 8-10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
2. Prepare the Filling:
Saute chopped spinach in a pan with a little olive oil until wilted, then let cool.
In a bowl, mix ricotta, mozzarella, Parmesan, egg yolk, salt, pepper, and nutmeg.
Stir in the cooled spinach and set aside.
3. Roll Out and Fill the Ravioli:
Roll out the pasta dough into thin sheets (or use a pasta maker).
Place small spoonfuls of the filling 1 inch apart on one sheet.
Cover with another sheet, press down around the filling, and cut into ravioli shapes.
Seal edges with a fork and set aside.
4. Make the Tomato Sauce:
Heat olive oil in a saucepan over medium heat.
Add garlic and saute for 30 seconds until fragrant.
Pour in crushed tomatoes, add oregano, basil, salt, pepper, and red pepper flakes.
Simmer for 15-20 minutes, stirring occasionally. Add sugar if needed.
5. Cook the Ravioli:
Bring a large pot of salted water to a boil.
Drop in the ravioli and cook for 2-4 minutes, or until they float.
Drain and toss gently with the tomato sauce.
6. Serve & Enjoy!
Plate the ravioli and sprinkle with Parmesan cheese.
Garnish with fresh basil leaves and serve warm.
Nutritional Information :
Calories: ~450
Protein: ~22g
Carbohydrates: ~50g
Fats: ~18g
Fiber: ~5g
Sodium: ~600ml
Notes & Tips:
Time-Saving Tip: Use store-bought ravioli and marinara sauce for a quicker meal.
Cheese Variations: Try feta or goat cheese for a different flavor.
Add Protein: Serve with grilled chicken or shrimp for extra protein.
Storage: Refrigerate leftover ravioli for 2-3 days or freeze for later use.
This spinach and cheese ravioli with tomato sauce is fresh, flavorful, and comforting!