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Sun Dried Tomato Spinach Ravioli

sun dried tomato sauce
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Ingredients

Scale
  • For the Pasta Dough:
  • 2 cups all-purpose flour (plus extra for dusting)
  • 3 large eggs (room temperature)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1–2 tablespoons water (if needed)
  • For the Filling:
  • 1/2 cup sun-dried tomatoes, finely chopped (oil-packed, drained)
  • 1 cup fresh spinach, wilted and squeezed dry
  • 1 cup ricotta cheese (whole milk preferred)
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon lemon zest
  • 1/4 teaspoon nutmeg
  • Salt and fresh ground pepper to taste
  • For Serving:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh herbs (basil, parsley, or thyme)
  • Grated Parmesan cheese for garnish
  • Toasted pine nuts (optional)

Instructions

  1. Prepare the pasta dough by mounding flour on a clean surface and creating a well. Add eggs, oil, and salt to the well.
  2. Incorporate flour gradually with a fork, then knead for 8-10 minutes until smooth and elastic.
  3. Wrap dough in plastic and rest for 30 minutes at room temperature.
  4. Meanwhile, prepare the filling by combining spinach, ricotta, Parmesan, garlic, sun-dried tomatoes, basil, lemon zest, nutmeg, salt, and pepper.
  5. Divide rested dough into 4 portions, working with one at a time while keeping others covered.
  6. Roll each portion into a thin sheet (1/16 inch thick or setting 6 on pasta machine).
  7. Cut the pasta sheet into 2-inch squares and place 1 teaspoon of filling on half the squares.
  8. Moisten edges with water, cover with unfilled squares, and press firmly to seal, removing any air pockets.
  9. Let ravioli rest for 15-20 minutes on a floured surface.
  10. Bring a large pot of salted water to a gentle boil.
  11. Cook ravioli in batches until they float to the surface (3-4 minutes).
  12. Remove with a slotted spoon and serve immediately with olive oil, herbs, and Parmesan.

Notes

  • For the best results, ensure your spinach is completely dry before adding to the filling mixture.
  • The ravioli can be made ahead and frozen uncooked for up to one month.
  • If the dough feels too dry, add water a few drops at a time; if too sticky, add flour gradually.
  • Serve with a simple olive oil drizzle or create a quick sun-dried tomato sauce for a more robust flavor.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: sun dried tomato spinach ravioli, homemade pasta dough, spinach ricotta filling, sun dried tomato sauce, italian stuffed pasta

Find it online: https://www.joyliciousrecipes.com/sun-dried-tomato-spinach-ravioli-easy/