Step-by-Step Instructions

Step 1: Make the Pasta Dough

Mix the Ingredients: In a mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil.

Form the Dough: Use a fork to gradually incorporate the flour into the eggs until a shaggy dough forms. Transfer the dough to a floured surface.

Knead the Dough: Knead the dough for about 8-10 minutes until it’s smooth and elastic. If the dough is too sticky, add a little more flour as needed.

Rest the Dough: Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax, making it easier to roll out.

Step 2: Prepare the Filling

Cook the Spinach: If using fresh spinach, blanch it in boiling water for about 1 minute until wilted. Drain, cool under cold water, and chop finely. If using frozen spinach, ensure it's well-drained.

Combine the Filling Ingredients: In a bowl, mix the ricotta cheese, cooked spinach, Parmesan cheese, egg, salt, pepper, and nutmeg (if using) until well combined.

Step 3: Roll Out the Pasta

Divide the Dough: Cut the rested dough into quarters. Keep the pieces you aren’t using covered to prevent them from drying out.

Roll the Dough: Using a rolling pin or pasta machine, roll out one piece of dough at a time to about 1/16 inch thickness. Dust with flour as needed to prevent sticking.

Step 4: Assemble the Ravioli

Cut the Dough: Lay the rolled-out pasta sheet on a floured surface. Use a sharp knife or a ravioli cutter to cut the pasta into strips.

Fill the Ravioli: Place about 1 teaspoon of filling onto one half of each strip, spacing them about 2 inches apart.

Seal the Ravioli: Fold the other half of the pasta over the filling, pressing down around each mound to seal. Use a fork to crimp the edges, ensuring they are well sealed to prevent the filling from leaking during cooking.

Step 5: Cook the Ravioli

Boil Water: Bring a large pot of salted water to a boil.

Cook the Ravioli: Carefully drop the ravioli into the boiling water. Cook for about 3-4 minutes or until they float to the top and are tender.

Drain: Use a slotted spoon to remove the ravioli and drain them on a baking sheet.

Step 6: Serve

Sauce Options: You can serve the ravioli with a simple marinara sauce or a butter and sage sauce. To make a butter and sage sauce, melt butter in a saucepan, add fresh sage leaves, and cook until the butter is lightly browned. Toss the cooked ravioli in the sauce before serving.

Variations

Different Fillings: Swap out the spinach for sautéed mushrooms, butternut squash, or a mix of cheeses for a different flavor.

Gluten-Free Option: Use a gluten-free pasta flour blend to make the dough.

Vegan Option: Replace ricotta with a tofu-based filling and use vegan pasta.