Spinach Ricotta Ravioli

Use both a spinach and an egg pasta to create an attractive plate of ravioli.

📝 Ingredients

• 1/2 Tablespoon Olive Oil
• 1 Shallot, Finely Chopped
• 8 Ounces Fresh Baby Spinach Leaves
• Salt & Pepper To Taste
• 1 Cup Ricotta Cheese
• 4 Tablespoons Grated Parmesan
• 1 Egg
• 2 Cups All-Purpose Flour
• 3 Eggs
• 1/2 Teaspoon Salt
• 2 Tablespoons Olive Oil
• 2 Tbsp. Olive Oil
• 2 Cloves Garlic, Minced
• 1/2 Tsp. Crushed Red Pepper Flakes
• 1 (28 ounce) Can Crushed Tomatoes
• Salt & Pepper
• 1/4 Cup Chopped Fresh Basil
• Grated Parmesan Cheese To Serve

👨‍🍳 Instructions

1. 1Combine the flour and salt on a flat...: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center.
2. 2Add the eggs and 1 tablespoon of the...: Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork.
3. 3Gradually draw in the flour from the inside...: Gradually draw in the flour from the inside wall of the well in a circular motion and continue to incorporate all the flour until it forms a ball.
4. 4Wrap the ball in plastic wrap and let...: Wrap the ball in plastic wrap and let rest 30 minutes.
5. 5While the pasta is resting, prepare the filling.
6. 6Steam the spinach and drain well, pressing the...: Steam the spinach and drain well, pressing the spinach to remove all excess liquid, then chop finely.
7. 7Heat a large pan over medium heat, add...: Heat a large pan over medium heat, add the olive oil and heat until hot but not smoking.
8. 8Add shallots and cook for about a minute,...: Add shallots and cook for about a minute, stirring so that they do not brown.
9. 9Add the shallots to the spinach, along with...: Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg.
10. 10Taste and adjust seasoning with more salt, pepper...: Taste and adjust seasoning with more salt, pepper as needed.
11. 11Cut the ball of dough in 1/2, cover...: Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out.
12. 12Dust the counter and dough with a little...: Dust the counter and dough with a little flour, then press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting.
13. 13Pull and stretch the sheet of dough with...: Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers.
14. 14Reduce the setting and crank the dough through...: Reduce the setting and crank the dough through again, 2 or 3 times.
15. 15Continue tightening until the machine is at the...: Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin.
16. 16Dust the counter and sheet of dough with...: Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with a little water, which acts as a glue.
17. 17Drop 1 tablespoon of the filling on 1/2...: Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart, then fold the other 1/2 over the filling like a blanket.
18. 18With your fingers, gently press out air pockets...: With your fingers, gently press out air pockets around each mound of filling, and use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. (A fluted pastry wheel also works well to make an attractive edge around the pasta.)
19. 19Dust the ravioli and a sheet pan with...: Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
20. 20If not using within an hour or two...: If not using within an hour or two refrigerate until needed.
21. 21To prepare the sauce, heat the two tablespoons...: To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic for just a minute.
22. 22Add the tomatoes, salt, pepper, and pepper flakes...: Add the tomatoes, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes.
23. 23Add the chopped basil, and mix well.
24. 24Cook over low heat an additional 10 minutes.
25. 25Keep warm while you cook the pasta.
26. 26Cook the ravioli in plenty of boiling salted...: Cook the ravioli in plenty of boiling salted water until tender.
27. 27They will float to the top when ready,...: They will float to the top when ready, so be careful not to overcrowd the pot.
28. 28Drain the ravioli and return to the pot.
29. 29Pour half of the sauce mixture into the...: Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated.
30. 30Serve the ravioli with a spoonful of additional...: Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese.
31. 31Serve hot.