Succulent Italian Ravioli with Fresh Tomato Sauce: An Explosion of Flavors from Grandma!

Succulent Italian Ravioli with Fresh Tomato Sauce: An Explosion of Flavors from Grandma!

Yields: 4 servings

Preparation time: 1 hour 30 minutes (including dough resting time)

Difficulty: Medium (worth every minute!)

Dough Ingredients

(homemade, for authenticity!)

: 300g all-purpose flour (or regular flour)

3 large eggs

1 pinch of salt

1 tablespoon of olive oil (optional, for elasticity)

Filling Ingredients

(classic ricotta and spinach)

200g crumbled fresh ricotta cheese

150g cooked and well-drained spinach (or frozen, thawed)

50g grated Parmesan cheese

1 egg

Grated nutmeg to taste

Salt and pepper to taste

Tomato Sauce Ingredients

(simple and irresistible):

800g peeled tomatoes (or 6 ripe, peeled and chopped fresh tomatoes)

1 medium onion Ingredients:

2 cloves of crushed garlic

1 bunch of fresh basil

2 tablespoons of extra virgin olive oil

Salt, pepper and a pinch of sugar (to balance the acidity)

Optional: 1/2 cup of red wine for a gourmet touch

Step-by-Step: Prepare the dough:

In a bowl, mix the flour with the salt. Make a well in the center, add the eggs and olive oil. Stir with a fork until a dough forms. Knead for 8-10 minutes until smooth and elastic (do not stick to your hands). Wrap in plastic wrap and let it rest for 30 minutes in the refrigerator. Golden tip: If it sticks, sprinkle with flour; if it's dry, moisten your hands.

Make the filling:

Finely chop the spinach. Mix with the ricotta, Parmesan, egg, nutmeg, salt and pepper. Taste and adjust – it has to be creamy and flavorful! Set aside in the refrigerator.

Assemble the ravioli:

Divide the dough into 4 parts. Roll out each one using a pasta machine (or rolling pin) until very thin (1-2mm thick). Cut into 5-6cm squares. Place 1 teaspoon of filling in the center of half of the squares. Moisten the edges with water, cover with another square and press firmly to seal (use a fork to make those beautiful marks). Repeat until finished. Makes about 40-50 ravioli.

Magic Tomato Sauce:

In a large saucepan, heat the oil and sauté the onion until translucent (5 min). Add the garlic and cook for 1 min. Add the tomatoes (crush if using peeled tomatoes), wine (if using), salt, pepper, and sugar. Cook over low heat for 20-25 minutes, stirring occasionally, until thickened. At the end, tear the basil and mix it in. Taste and adjust – it should be vibrant and aromatic!

Cook and Serve:

Boil salted water in a large saucepan. Cook the ravioli in batches for 3-4 minutes (they will rise when ready). Drain with a slotted spoon and gently toss with the hot sauce for 1 minute.

Final touch: Sprinkle with grated Parmesan, more fresh basil, and a drizzle of olive oil. Serve with crusty bread and a Chianti wine.