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Luscious Creamy Spinach Ricotta Ravioli is a dish that beautifully marries tradition with modern culinary artistry. Originating from Italy, ravioli has been a staple in Italian cuisine for centuries, with its roots tracing back to the Middle Ages. As a form of stuffed pasta, ravioli can be filled with a variety of ingredients, but the combination of creamy ricotta and vibrant spinach creates a dish that is not only rich in flavor but also visually stunning. This delightful recipe not only satisfies the palate but also evokes a sense of comfort and nostalgia, making it a popular choice for family gatherings and special occasions.

Creamy Spinach Ricotta Ravioli

Indulge in the rich flavors of Luscious Creamy Spinach Ricotta Ravioli, a delightful dish that blends tradition with modern culinary artistry. Learn how to create this Italian classic from scratch, featuring fresh pasta stuffed with a creamy ricotta and vibrant spinach filling. Whether for a family gathering or a special occasion, our guide provides easy step-by-step instructions, ingredient tips, and cooking techniques to impress at the dinner table. Enjoy an exquisite dining experience with this comforting dish that unites flavor and nostalgia.
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Ingredients
  

2 cups all-purpose flour

3 large eggs

1/2 teaspoon salt

1 tablespoon olive oil

1 cup ricotta cheese

2 cups fresh spinach, sautéed and chopped

1/2 cup grated Parmesan cheese

1/4 teaspoon nutmeg

Salt and pepper to taste

1 clove garlic, minced

1/4 cup heavy cream

1/2 cup marinara sauce (optional garnish)

Fresh basil leaves (for garnish)

Instructions
 

Make the Pasta Dough:

    - On a clean surface, mound the flour and create a well in the center. Add in the eggs, olive oil, and salt.

      - Using a fork, gradually incorporate the flour from the edges of the well into the eggs until a dough forms.

        - Knead the dough for about 8-10 minutes until it's smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature.

          Prepare the Filling:

            - In a bowl, combine the ricotta cheese, chopped sautéed spinach, grated Parmesan, nutmeg, salt, pepper, and minced garlic. Mix well until all the ingredients are combined.

              Roll Out the Dough:

                - Divide the rested dough into four pieces. Keep the unused pieces covered to prevent them from drying out.

                  - Using a pasta machine or rolling pin, roll out one piece of dough to a 1/16-inch thickness. Dust with flour as necessary to prevent sticking.

                    Form the Ravioli:

                      - Cut the rolled-out dough into 3-inch squares. Place 1 tablespoon of the spinach-ricotta filling in the center of each square.

                        - Dampen the edges of the pasta squares with water. Fold the dough over to create a triangle or rectangle and press firmly around the edges to seal. Ensure no filling is exposed.

                          Cook the Ravioli:

                            - Bring a large pot of salted water to a gentle boil. Carefully add the ravioli and cook for about 4-5 minutes, or until they float to the surface and are tender.

                              - Use a slotted spoon to remove the ravioli and set them aside on a plate.

                                Prepare the Cream Sauce:

                                  - In a saucepan over medium heat, add the heavy cream and let it simmer gently. Add in a pinch of salt and pepper, stirring occasionally for about 3-4 minutes until slightly thickened.

                                    Combine and Serve:

                                      - Gently toss the cooked ravioli in the cream sauce until well coated. If desired, serve with a dollop of marinara sauce on the side.

                                        - Garnish with fresh basil leaves and extra grated Parmesan before serving.

                                          Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4