Here's a recipe for Spinach and Ricotta Ravioli:

Yields: 4 servings

Prep time: 30 minutes

Cook time: 20 minutes

Ingredients:

• For the Ravioli:
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1/2 cup ricotta cheese
  • 1 cup fresh spinach, blanched and finely chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
• For the Sauce:
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

Make the Dough:

1. Combine Ingredients: In a large bowl, whisk together flour and salt. Make a well in the center and add eggs.
2. Mix Dough: Gradually stir in the flour from the sides until a dough forms.
3. Knead: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
4. Rest: Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Make the Filling:

1. Combine Ingredients: In a bowl, combine ricotta cheese, spinach, Parmesan cheese, nutmeg, salt, and pepper. Mix well.

Assemble the Ravioli:

1. Roll the Dough: On a lightly floured surface, roll out the dough into a very thin sheet, about 1/16 inch thick.
2. Cut Circles: Using a 2-inch round cutter, cut out circles from the dough.
3. Place Filling: Place a teaspoon of filling in the center of each circle.
4. Seal the Ravioli: Moisten the edges of the circles with water. Fold the dough over the filling and press firmly to seal, pressing out any air bubbles. Use a fork to crimp the edges.

Cook the Ravioli:

1. Bring Water to a Boil: Bring a large pot of salted water to a rolling boil.
2. Cook Ravioli: Add the ravioli to the boiling water and cook for 3-4 minutes, or until tender.
3. Drain: Remove the ravioli from the water with a slotted spoon and drain well.

Make the Sauce:

1. Melt Butter: Melt butter in a skillet over medium heat.
2. Sauté Garlic: Add garlic and sauté until fragrant, about 1 minute.
3. Add Cream: Pour in heavy cream and bring to a simmer.
4. Combine: Stir in Parmesan cheese and season with salt and pepper to taste.

Serve:

1. Toss: Toss the cooked ravioli in the sauce to coat.
2. Serve: Serve immediately with additional Parmesan cheese and fresh herbs if desired.

Tips:

• For a richer flavor, use whole milk ricotta.
• If you don't have a pasta machine, you can use a rolling pin to roll out the dough.
• To prevent the ravioli from sticking together, dust them with flour while assembling.
• If you don't have fresh spinach, you can use frozen spinach, but make sure to thaw and squeeze out all the excess moisture.

Enjoy your homemade Spinach and Ricotta Ravioli!