# What You 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:
01 - On a clean work surface, mound the flour and create a well in the center. Add eggs and salt. Gradually mix with a fork, pulling flour into the center until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes at room temperature.
02 - Steam or sauté spinach until wilted. Drain thoroughly and squeeze out excess moisture, then finely chop. In a mixing bowl, combine ricotta, chopped spinach, Parmesan, egg yolk, nutmeg, salt, and pepper. Mix until well combined.
03 - Divide rested dough in half. Using a pasta machine or rolling pin, roll each half into thin sheets approximately 1/16 inch thick. Keep uncovered sheets covered with a kitchen towel to prevent drying.
04 - Place teaspoons of filling spaced 2 inches apart on one pasta sheet. Brush the pasta edges with water. Place the second sheet on top and press around each filling mound to seal. Cut into squares using a knife or ravioli cutter. Press edges with a fork to ensure complete sealing.
05 - Bring a large pot of salted water to a gentle boil. Working in batches to avoid crowding, cook ravioli for 3-4 minutes until they float to the surface. Remove with a slotted spoon and transfer to a serving plate.
06 - Heat olive oil in a saucepan over medium heat. Sauté minced garlic until fragrant, approximately 1 minute. Add marinara sauce and season with salt and pepper to taste. Simmer for 5 minutes to allow flavors to meld.
07 - Spoon marinara sauce onto serving plates. Arrange hot ravioli on top, drizzle with additional sauce, garnish with fresh basil leaves, and finish with extra grated Parmesan cheese. Serve immediately.
