Spinach Ravioli with Tomato Basil Cream Sauce
3 cups flour
4 eggs plus 1 yolk
1/4 cup olive oil
1/8 tsp kosher salt
3 Tbsp water, or more as needed
1 package frozen, chopped spinach
16 ounces whole milk ricotta
2 Tbsp heavy cream
4 Tbsp grated Parmesan cheese
1/4 tsp ground nutmeg
1 tsp salt
Pinch black pepper
Tomato cream sauce:
2 Tbsp olive oil
2 Tbsp butter
1/2 medium white onion, finely chopped
2 cloves garlic, minced
2 cans (15 ounces each) tomato sauce
1 cup heavy cream
1/4 grated Parmesan cheese
2 Tbsp chopped fresh basil
1/2 tsp sugar
salt & pepper to taste
Pile flour on a clean work surface. Make a well in the center and crack the eggs into it. Add the olive oil, water, and salt. Beat gently with a fork, then begin to incorporate the flour. Be sure not to break the sides of the well so the mixture doesn’t run all over your board.
Use your hands to combine the dough mixture, knead with the heel of your hand for about 15 minutes, or until the dough is smooth and mixed well. Use your body weight to knead the dough—it may take some time. Shape into a round disk and cover with plastic wrap. Refrigerate for an hour.
Mix the ingredients for the filling. Be sure to squeeze all the excess water out of the spinach. Set aside.
To assemble the raviolis, cut the pasta dough into 4 pieces. Roll each piece into a flattened rectangle and run through a pasta machine until it is about 1/8-inch thick. The thin dough is delicate, so handle with care. On one sheet, place 1 Tbsp of the filling mixture, about 1-1/2 inches apart in a row. Cover with another layer of dough and press firmly around each ravioli, sealing the filling inside. Use a ravioli cutter and gently pull each piece apart from the dough. Continue until you have used up all the dough and filling.
Prepare the tomato sauce. Heat butter and olive oil over medium heat. Add the onions and garlic. Saute for a minute then pour in tomato sauce. Add sugar, salt, and pepper to taste. Stir and cook over low heat for 25 minutes, stirring occasionally. Remove from heat and stir in cream. Add the cheese and basil. Keep warm until you are ready to serve.
To cook the raviolis, add them to a pot of boiling water. Cook for about 2 to 3 minutes or until they float. Serve with the tomato sauce and sprinkle with grated Parmesan.
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