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There's something undeniably alluring about the warmth and comfort of homemade dishes. The aroma of freshly cooked ingredients filling your kitchen, the satisfaction of crafting a meal from scratch, and the joy of sharing it with loved ones create an experience that transcends mere nourishment. Among the myriad of delightful recipes that embody this spirit, creamy spinach ricotta ravioli stands out as a true masterpiece. This dish captures the essence of Italian cuisine, serving as a hearty yet elegant option for any occasion.

Creamy Spinach Ricotta Ravioli

Discover the comforting joy of making homemade creamy spinach ricotta ravioli with this informative guide. Delve into the art of crafting fresh pasta and a rich, flavorful filling made with nutritious spinach and creamy ricotta cheese. Learn essential techniques, tips for perfecting your dish, and discover customization options to suit various dietary preferences. Elevate your cooking skills while creating a delightful meal that brings loved ones together, embodying the spirit of Italian cuisine.
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Ingredients
  

For the Ravioli Dough:

2 cups all-purpose flour

3 large eggs

1/2 teaspoon salt

1 tablespoon olive oil

For the Filling:

1 cup ricotta cheese

1 cup fresh spinach, chopped

1/2 cup grated Parmesan cheese

1/4 teaspoon nutmeg

Salt and pepper to taste

For the Cream Sauce:

2 tablespoons unsalted butter

2 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 cups fresh baby spinach

Salt and pepper to taste

Garnish:

Fresh basil leaves

Additional grated Parmesan cheese

Instructions
 

Make the Ravioli Dough:

    - On a clean surface, create a mound with the flour; make a well in the center. Add eggs, salt, and olive oil to the well. Gradually mix the flour into the eggs until the dough starts to come together.

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

        Prepare the Filling:

          - In a mixing bowl, combine ricotta, chopped spinach, grated Parmesan, nutmeg, salt, and pepper. Mix until well combined. Set aside.

            Roll Out the Dough:

              - Divide the rested dough into four pieces. Roll out one piece at a time using a pasta machine or rolling pin until it's thin (about 1/16 inch). Dust with flour to prevent sticking.

                Form the Ravioli:

                  - Place a small spoonful of the filling (about 1 teaspoon) on one half of the rolled dough, spacing them about 1 inch apart. Moisten the edges with water, then fold the other half over to cover the filling. Press down firmly to seal, making sure to remove any air bubbles. Cut into individual ravioli using a knife or ravioli cutter.

                    Make the Cream Sauce:

                      - In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant.

                        - Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan and baby spinach. Cook until the spinach wilts and the sauce thickens slightly. Season with salt and pepper to taste.

                          Cook the Ravioli:

                            - Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

                              Combine and Serve:

                                - Carefully add the cooked ravioli to the skillet with the cream sauce. Toss gently to coat the ravioli in the sauce.

                                  Garnish and Enjoy:

                                    - Plate the creamy spinach ricotta ravioli, garnishing with fresh basil leaves and additional grated Parmesan cheese. Serve hot and enjoy your delectable creation!

                                      Prep Time: 40 minutes | Total Time: 1 hour | Servings: 4