Name: Ricotta & Spinach Ravioli
Yield: 2
Ingredients: 200 g All-purpose flour (薄力粉 isn't ideal; 中力粉 or 強力粉 works better); 2 Large eggs; 1 tspOlive oil; ¼ tsp Salt; 150 g Ricotta cheese; 100 g Fresh spinach; 50 g Shredded mozzarella; 30 g Freshly grated Parmesan; 1 clove Garlic, minced; 1 tsp Olive oil; ¼ tsp Salt, to taste; ¼ tsp Black pepper; Tiny pinch Ground nutmeg (optional); 15 g Unsalted butter; 2 cloves Garlic, minced; 180 g Tomato passata; 120 ml Heavy cream (生クリーム, ideally 35% fat); 20 g Parmesan, finely grated; 30–60 ml Reserved pasta water; Salt and black pepper To taste; ¼ tsp Sugar (only if tomatoes are acidic); Fresh basil For finishing

Steps

Step 1 — Make Our Pasta Dough

Place your 200 g flour on a clean work surface or in a large bowl.
Make a well in the center and add eggs, olive oil and salt.
Beat the eggs with a fork, gradually incorporating the flour.
Once shaggy, knead for 8–10 minutes until smooth and elastic.
If too dry, add water ½ tsp at a time. If sticky, dust with a little flour.
Wrap tightly and rest at room temperature for 30–45 minutes.
The dough should feel firm but smooth, almost like soft modeling clay.

Step 2 — Make The Cheesy Filling

Heat olive oil in a skillet over medium heat.
Add garlic and cook for 20–30 seconds.
Add spinach and cook until completely wilted.
Transfer to a strainer, cool, and squeeze out as much liquid as possible.
Chop spinach very finely.
Combine with ricotta, mozzarella, Parmesan, salt, pepper and nutmeg.
Refrigerate while preparing the pasta.

Step 3 — Roll and cut our little hearts!

You will need a heart-shaped cookie cutter, ideally 6–7 cm wide, a rolling pin (or pasta machine), and a little water.
1. Divide the rested dough into 4 portions. Keep unused portions wrapped.
2. Roll each portion into very thin sheets, approximately 1 mm thick. You should almost see your fingers through the pasta.
3. Cut out pairs of hearts with your cookie cutter.
4. Place approximately 1 tsp filling in the center of half the hearts, leaving at least 8 mm around the edges.
5. Lightly brush the edges with water.
6. Place another pasta heart on top.
7. Press gently around the filling to push out trapped air, then seal the edges firmly.
8. Transfer to a lightly semolina- or flour-dusted tray.
Little heart-saving trick

Don't overfill! Too much cheese makes them burst during cooking. Also, keep the prepared ravioli covered so they don't dry out.

Step 4 — Make The Dreamy Pink Sauce

1. Melt butter in a wide skillet over medium-low heat.
2. Add minced garlic and cook for 30–45 seconds, without browning.
3. Stir in the tomato passata and simmer gently for 5–7 minutes.
4. Reduce heat to low and add heavy cream.
5. Simmer gently for 2 minutes. Avoid a hard boil.
6. Stir in Parmesan until melted.
7. Taste and adjust salt, pepper and a little sugar if necessary.
We want soft blush pink, not bright red. If it looks too red, add another tablespoon of cream.
The sauce should be slightly looser than you want at first, because it will thicken as we toss the ravioli.

Step 5 — Cook Our Ravioli

Bring a large pot of water to a gentle boil and salt it.
Lower in ravioli in batches so they have room to move.
Cook fresh ravioli for approximately 3–5 minutes, depending on thickness. (3-firm, 4-perfect)
Test one to make sure the pasta is tender and the edges are cooked.
Reserve some pasta water before removing them.
Lift out gently with a slotted spoon rather than dumping them into a colander.

Step 6 — The Romantic Finishing Touch

Warm the sauce gently, loosening with a splash of reserved pasta water.
Transfer ravioli into the sauce and carefully coat for 30–60 seconds.
Spoon a little sauce onto each warm plate.
Arrange 5–7 ravioli attractively, slightly overlapping.
Add a few small basil leaves, freshly grated Parmesan and a tiny drizzle of olive oil.

Nutrition Facts

Ricotta & Spinach Ravioli

Ingredients

Homemade Pasta Dough

Creamy Ricotta-spinach Filling

Silky Blush-pink Sauce