Spinach and Ricotta Filled Ravioli with Pesto Sauce

Ingredients:

For the Pasta Dough:

• 200 g (1 ⅓ cups) all-purpose flour (plus extra for dusting)
• 2 large eggs
• Pinch of salt

For the Filling:

• 150 g (5.3 oz) fresh spinach, cooked and finely chopped
• 100 g (3.5 oz) ricotta cheese
• 30 g (2 tbsp) grated Parmesan cheese
• Zest of ½ lemon
• Pinch of nutmeg
• Salt and black pepper, to taste

For the Pesto Sauce:

• 40 g (1 ½ cups) fresh basil leaves
• 20 g (2 tbsp) pine nuts, lightly toasted
• 40 g (3 tbsp) grated Parmesan cheese
• 1 garlic clove
• 80 ml (⅓ cup) olive oil
• Salt, to taste

To Finish:

• Extra Parmesan cheese for serving
• Fresh basil leaves (optional)

Equipment Needed:

• Large mixing bowl
• Rolling pin or pasta machine
• Small bowl
• Sharp knife or ravioli cutter
• Large pot for boiling pasta
• Food processor or blender (for pesto)
• Slotted spoon
• Baking sheet or clean kitchen towel

Preparation and Cooking Times:

• Preparation Time: 45 minutes
• Cooking Time: 10 minutes
• Total Time: 55 minutes

Preparation:

1. Make the Pasta Dough:

• In a large mixing bowl, place the flour and create a well in the center. Crack the eggs into the well and add a pinch of salt.
• Gradually incorporate the flour into the eggs using a fork, then knead into a smooth, elastic dough (about 8–10 minutes).
• Wrap the dough in cling film and rest for at least 20 minutes.

2. Prepare the Filling:

• Cook the spinach in boiling water for 2–3 minutes, then drain and squeeze out excess water. Chop finely.
• In a small bowl, mix the spinach, ricotta, Parmesan, lemon zest, nutmeg, salt, and pepper. Set aside.

3. Roll Out the Dough:

• Divide the dough into two portions. Roll each portion into thin sheets using a rolling pin or pasta machine (to about 1 mm thickness).
• Lay one sheet flat and place small dollops (about 1 tsp each) of filling evenly spaced apart. Brush around the filling with water to help seal.

4. Assemble the Ravioli:

• Lay the second sheet of dough over the first. Press down around the filling to seal, removing any air pockets.
• Use a knife or ravioli cutter to cut out the ravioli. Place on a floured surface.

5. Make the Pesto Sauce:

• In a food processor or blender, combine the basil, pine nuts, Parmesan, garlic, and a pinch of salt. Blend while slowly drizzling in olive oil until smooth. Set aside.

6. Cook the Ravioli:

• Bring a large pot of salted water to a boil. Add the ravioli and cook for 3–4 minutes or until they float to the surface.
• Remove with a slotted spoon.

7. Serve:

• Toss the cooked ravioli with the pesto sauce. Plate and garnish with extra Parmesan shavings and fresh basil leaves.