# What You'll Need:
→ Pasta Dough
01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 teaspoon salt
→ Filling
04 - 1 cup ricotta cheese
05 - 1 cup fresh spinach, chopped
06 - 1/3 cup grated Parmesan cheese
07 - 1 large egg yolk
08 - 1/4 teaspoon nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Sauce
11 - 2 cups marinara sauce
12 - 1 tablespoon olive oil
13 - 2 cloves garlic, minced
14 - Salt and pepper to taste
→ Garnish
15 - Fresh basil leaves
16 - Extra grated Parmesan cheese
# Directions:
01 - Mound flour on a clean work surface and create a well in the center. Add eggs and salt to the well. Using a fork, gradually incorporate flour from the inner walls until a shaggy dough forms. Knead for 8-10 minutes until the dough becomes smooth and elastic. Wrap in plastic wrap and allow to rest for 30 minutes at room temperature.
02 - Steam or sauté spinach until completely wilted. Transfer to a clean kitchen towel and squeeze firmly to remove excess moisture, then finely chop. In a mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan, egg yolk, nutmeg, salt, and black pepper. Mix until uniformly incorporated.
03 - Divide rested dough into two equal portions. Using a pasta machine set to the thinnest setting or a rolling pin, roll each portion into thin, uniform sheets approximately 1/16 inch thick. Work quickly to prevent drying.
04 - Place teaspoons of filling on one pasta sheet, spacing them 2 inches apart in a grid pattern. Lightly brush the pasta between filling dollops with water. Place the second pasta sheet directly on top and press firmly around each mound to seal. Cut into individual squares using a sharp knife or ravioli cutter. Press the edges with a fork to reinforce the seal.
05 - Fill a large pot with salted water and bring to a gentle boil. Working in batches to avoid overcrowding, add ravioli and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon and transfer to a serving dish.
06 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for approximately 1 minute until fragrant. Pour in marinara sauce, season with salt and pepper to taste, and simmer for 5 minutes to develop flavors.
07 - Spoon marinara sauce onto serving plates. Arrange hot ravioli on top of sauce, add additional sauce over the ravioli, and garnish generously with fresh basil leaves and extra grated Parmesan cheese.
