Sun-Dried Tomato Spinach Ravioli

Sun-Dried Tomato Spinach Ravioli brings together the best of homemade pasta and bold Mediterranean flavors I often crave in cozy Italian dinners at home The freshly made dough gets stuffed with creamy ricotta cheese sun-dried tomatoes and vibrant spinach every bite tastes like something truly special yet is completely manageable for a home cook in under an hour Perfect for impressing friends or turning an ordinary weeknight into an Italian feast

My family always lights up when they hear ravioli night is on the menu The first time I made these I worried the process would be intimidating but it turned out to be an engaging kitchen adventure

Ingredients

• All-purpose flour: provides the right structure for pasta dough Look for unbleached flour for best flavor
• Large eggs: create a supple dough Choose fresh eggs with deep yellow yolks for richer color
• Salt: brings out all the flavors and strengthens the dough
• Ricotta cheese: makes the filling creamy and velvety Use a thick high-quality whole milk ricotta for best texture
• Fresh spinach: delivers a green freshness Baby spinach or tender leaves work well
• Sun-dried tomatoes: add sweet-tart intensity Choose tomatoes packed in oil for easy chopping and a glossy finish
• Grated Parmesan cheese: weaves in a savory nutty flavor Always grate your own for maximum aroma
• Garlic clove: sharpens and brightens the filling and sauce Opt for juicy cloves without green shoots
• Black pepper and salt: round out the flavors freshly ground is key
• Unsalted butter: forms the base of the sauce go for European style if available
• Fresh basil: layers in a fragrant finishing touch Use bright green unwilted leaves

Instructions

Make the Pasta Dough:

Start by mounding the flour on a clean surface then create a deep well in the center Crack the eggs into the well and add the salt Using a fork stir in flour from the inner edge until you have a shaggy dough Then use your hands to knead for about eight to ten minutes until it becomes smooth and elastic The dough should feel firm but give slightly when pressed Wrap tightly and let it rest at room temperature for at least half an hour while you prep the filling

Prepare the Ravioli Filling:

While the dough rests take a skillet and sauté the chopped spinach over medium heat without any oil Let it wilt completely then spread it on a plate to cool In a mixing bowl combine ricotta cheese the cooled spinach finely chopped sun-dried tomatoes freshly grated Parmesan minced garlic black pepper and salt Stir everything until it forms a well-blended and spreadable mixture

Roll out the Pasta Dough:

Divide the rested dough in half Dust your surface lightly with flour and use a rolling pin or pasta machine to roll each dough ball into a long sheet about one sixteenth of an inch thick If you use a machine go down to the thinnest setting

Shape the Ravioli:

Lay one pasta sheet flat and spoon teaspoons of filling at regular intervals at least two inches apart Dip your finger in water and lightly brush around each mound This helps the dough seal Place the second pasta sheet on top Press around each mound with your fingers to push out any air then use a knife or pastry cutter to cut into squares Seal the edges firmly by pressing with a fork

Cook the Ravioli:

Bring a large pot of salted water to a gentle simmer not a rolling boil Carefully add the ravioli in batches and cook for three to four minutes The ravioli are done when they float to the surface Remove gently with a slotted spoon so they stay intact

Make the Garlic Butter Sauce:

In a skillet melt the butter over medium heat Add the minced garlic and sliced sun-dried tomatoes letting them sizzle for one to two minutes until fragrant and just golden Do not let the garlic brown Gently toss the cooked ravioli in the sauce allowing them to soak up the flavor

Serve and Garnish:

Place the sauced ravioli on warm plates Sprinkle chopped basil and additional Parmesan over each serving Serve immediately for best texture

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Using sun-dried tomatoes is my favorite part their sweet and tangy taste always reminds me of the jars my grandmother kept in her pantry There is something rewarding in using simple vegetables and cheeses to create such a rich-tasting meal

Storage Tips

Cooked ravioli stores well in the fridge for up to three days Place in a single layer with a little olive oil to prevent sticking Reheat gently in simmering water or covered in the microwave For longer storage freeze uncooked ravioli on a floured tray until solid then transfer to a zip-top bag Do not thaw before cooking just drop directly into boiling water and add a minute to the cooking time

Ingredient Substitutions

If you do not have fresh spinach try baby kale beet greens or even arugula for a spicier twist For a punchier sauce use brown butter or add a splash of white wine at the end A dairy-free version is possible by substituting your favorite non-dairy ricotta and skipping Parmesan

Serving Suggestions

These ravioli shine as a main course but are also lovely as a starter for a festive Italian dinner I like to serve them with a simple salad of arugula lemon and olive oil or alongside roasted seasonal vegetables

Cultural and Historical Context

Making homemade filled pasta is a cherished Italian tradition especially around holidays In regions like Liguria sun-dried tomatoes and leafy greens are classic pairings for ravioli Making and sealing each ravioli by hand captures that sense of care and celebration

Seasonal Adaptations

In spring swap in wild nettles or peas for the spinach During summer use basil or mint in the filling along with the spinach In cool weather try roasted pumpkin or butternut squash for a sweet earthy touch

Success Stories

I have seen kids who claimed to dislike spinach come back for seconds These ravioli also work beautifully for dinner parties you can set up an assembly line and get everyone involved For a freezer meal I often double the batch and store half uncooked for a quick gourmet meal any time

Freezer Meal Conversion

To make ahead prepare the ravioli up to the cutting and sealing stage Arrange in a single layer on a floured baking sheet and freeze Once solid store in an airtight freezer bag Frozen ravioli cook perfectly from frozen just add an extra minute or two to boiling time

Save

Try these ravioli at your next gathering and watch everyone reach for seconds Making homemade pasta is easier than you think and well worth the effort

Recipe FAQs

→ Can I use store-bought pasta dough for ravioli?

Yes, store-bought pasta dough can save time. Roll it thinly and follow the same filling and shaping steps.

→ How do I keep ravioli from opening while boiling?

Seal edges tightly using water and press with a fork. Avoid overfilling to prevent leaks during cooking.

→ Can I substitute another green for spinach?

Baby kale, arugula, or Swiss chard work well in the filling for a different flavor profile.

→ What sauce alternatives complement sun-dried tomato ravioli?

Try sage butter, tomato cream sauce, or a simple olive oil and herb drizzle for varied tastes.

→ Is it possible to freeze ravioli before cooking?

Arrange uncooked ravioli on a tray, freeze until solid, then store in airtight bags for future use.

→ How do I avoid soggy ravioli?

Boil gently, remove promptly when they float, and drain well to preserve texture.