Spinach and Ricotta Ravioli

Instructions

Step 1 In a bowl, mix flour and salt, then add eggs and olive oil to form a dough.
Step 2 Knead the dough for about 8 to 10 minutes until smooth, then cover and let rest for 30 minutes.
Step 3 In another bowl, combine ricotta, spinach, Parmesan, and nutmeg to make the filling.
Step 4 Roll out the pasta dough into thin sheets.
Step 5 Place small spoonfuls of filling onto the dough, cover with another sheet, and seal to form ravioli.
Step 6 Bring a pot of salted water to a boil and cook ravioli for 3 to 4 minutes until they float.
Step 7 In a skillet, melt butter and sauté garlic until fragrant.
Step 8 Add heavy cream and cherry tomatoes, simmering for a few minutes.
Step 9 Add cooked ravioli to the sauce and gently toss to coat.
Step 10 Garnish with fresh basil, season with salt and pepper, and serve warm.

Storage and Reheating Tips

Store leftover ravioli in an airtight container in the refrigerator for up to 3 days.
Freeze uncooked ravioli on a tray, then transfer to a freezer bag for up to 2 months.
Reheat gently in a skillet with a splash of cream or water to keep the sauce smooth.
Avoid microwaving too long to prevent the pasta from becoming rubbery.