Homemade ravioli filled with sun-dried tomato, spinach, and ricotta, served in a garlic butter sauce.
# 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 sun-dried tomatoes in oil, finely chopped
07 - 1/4 cup grated Parmesan cheese
08 - 1 garlic clove, minced
09 - 1/4 teaspoon ground black pepper
10 - Salt, to taste
→ Sauce
11 - 3 tablespoons unsalted butter
12 - 2 garlic cloves, minced
13 - 2 tablespoons sun-dried tomatoes in oil, sliced
14 - 2 tablespoons fresh basil, chopped (optional)
15 - Salt, to taste
16 - Black pepper, to taste
# Step-by-Step Guide:
01 - On a clean surface, mound the flour and form a well in the center. Add eggs and salt into the well, then gradually mix the flour into the eggs with a fork until a dough forms. Knead dough until smooth and elastic, 8 to 10 minutes. Wrap tightly in plastic wrap and let rest for 30 minutes.
02 - Sauté chopped spinach in a dry pan over medium heat until wilted, then set aside to cool. In a mixing bowl, blend ricotta, spinach, sun-dried tomatoes, Parmesan, minced garlic, black pepper, and salt until thoroughly combined.
03 - Divide rested pasta dough in half. Roll each half on a lightly floured surface or with a pasta machine to approximately 1/16-inch thickness.
04 - Place 1 teaspoon of filling at 2-inch intervals on one sheet of dough. Brush water around each portion. Overlay the second dough sheet, gently press to seal, and cut out ravioli squares. Secure edges with a fork.
05 - Bring a large pot of salted water to a gentle boil. Add ravioli in batches and cook for 3 to 4 minutes, or until they float. Remove with a slotted spoon.
06 - In a skillet over medium heat, melt butter, then add garlic and sun-dried tomatoes. Sauté for 1 to 2 minutes until fragrant. Gently toss drained ravioli in the sauce.
07 - Transfer ravioli to plates, garnish with fresh basil and extra Parmesan if desired, and serve immediately.
