Sun-Dried Tomato Spinach Ravioli (Printable Version)

Homemade ravioli filled with sun-dried tomato, spinach, and ricotta, served in a garlic butter sauce.

# 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 sun-dried tomatoes in oil, finely chopped
07 - 1/4 cup grated Parmesan cheese
08 - 1 garlic clove, minced
09 - 1/4 teaspoon ground black pepper
10 - Salt, to taste

→ Sauce

11 - 3 tablespoons unsalted butter
12 - 2 garlic cloves, minced
13 - 2 tablespoons sun-dried tomatoes in oil, sliced
14 - 2 tablespoons fresh basil, chopped (optional)
15 - Salt, to taste
16 - Black pepper, to taste

# Step-by-Step Guide:

01 - On a clean surface, mound the flour and form a well in the center. Add eggs and salt into the well, then gradually mix the flour into the eggs with a fork until a dough forms. Knead dough until smooth and elastic, 8 to 10 minutes. Wrap tightly in plastic wrap and let rest for 30 minutes.
02 - Sauté chopped spinach in a dry pan over medium heat until wilted, then set aside to cool. In a mixing bowl, blend ricotta, spinach, sun-dried tomatoes, Parmesan, minced garlic, black pepper, and salt until thoroughly combined.
03 - Divide rested pasta dough in half. Roll each half on a lightly floured surface or with a pasta machine to approximately 1/16-inch thickness.
04 - Place 1 teaspoon of filling at 2-inch intervals on one sheet of dough. Brush water around each portion. Overlay the second dough sheet, gently press to seal, and cut out ravioli squares. Secure edges with a fork.
05 - Bring a large pot of salted water to a gentle boil. Add ravioli in batches and cook for 3 to 4 minutes, or until they float. Remove with a slotted spoon.
06 - In a skillet over medium heat, melt butter, then add garlic and sun-dried tomatoes. Sauté for 1 to 2 minutes until fragrant. Gently toss drained ravioli in the sauce.
07 - Transfer ravioli to plates, garnish with fresh basil and extra Parmesan if desired, and serve immediately.

# Additional Tips::

01 -
  • Quickly assembled for homemade ravioli without special equipment
  • Features a vegetarian filling packed with bright flavor and satisfying textures
  • Ideal for make-ahead prep and freezer meals
  • Each ravioli delivers a burst of cheesy tang and garlicky depth
  • The light garlic butter sauce keeps the filling center stage
02 -
  • Filled with vegetarian protein and calcium from ricotta and Parmesan
  • Homemade ravioli offers unbeatable flavor with very little equipment
  • Ravioli can be made ahead and kept in the freezer for instant dinners
03 -
  • I learned the hard way to always sauté spinach first excess moisture will leak out if you skip this step
  • Always dust your work surface and rolling pin well to prevent sticking when rolling dough
  • Sealing the ravioli tightly is crucial for keeping the filling inside as they cook If any open up simply press the edges together again before cooking These details make all the difference in producing homemade ravioli that are both beautiful and delicious

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