# What You'll 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
# Directions:
01 - On a clean work surface, mound flour and create a well in the center. Add eggs and salt into the well. Using a fork, gradually incorporate flour from the edges, mixing until a shaggy dough forms. Transfer to surface and knead for 8 to 10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes at room temperature.
02 - Steam or sauté fresh spinach until wilted and completely softened. Transfer to a colander and press firmly to remove excess moisture, then finely chop. In a mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan, egg yolk, nutmeg, salt, and black pepper. Mix until evenly incorporated and set aside.
03 - Divide rested dough into two equal portions. Using a pasta machine or rolling pin, roll each portion into a thin, uniform sheet approximately 1/16 inch thick. Dust lightly with flour to prevent sticking.
04 - Place 1 teaspoon of filling spaced 2 inches apart on the first pasta sheet. Brush water along the edges and between filling portions. Position the second pasta sheet directly on top and press firmly around each mound to seal. Cut into squares or use a ravioli cutter, then press edges with a fork to ensure complete sealing.
05 - Fill a large pot with salted water and bring to a gentle boil. Working in batches to avoid crowding, add ravioli and cook for 3 to 4 minutes, or until they rise to the surface. Remove with a slotted spoon and transfer to a serving plate.
06 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute. Pour in marinara sauce, season with salt and pepper to taste, and simmer for 5 minutes until heated through and flavors meld.
07 - Spoon marinara sauce into serving bowls or plates. Arrange cooked ravioli on top, drizzle with additional sauce, and garnish with fresh basil leaves and extra Parmesan cheese. Serve immediately while hot.
