Sun-Dried Tomato & Spinach Ravioli: Kitchen Chaos Edition (Print Version)
My messy, lovable sun-dried tomato and spinach ravioli recipe. Get ready for kitchen chaos, happy accidents, and a whole lotta flavor!
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
Fresh Egg Pasta Dough
02 -
Sun-Dried Tomatoes (packed in oil)
03 -
Fresh Spinach
→ Cheese & Dairy
04 -
Ricotta Cheese
05 -
Parmesan Cheese
→ Flavor Boosters
06 -
Garlic
07 -
Olive Oil
08 -
Salt
09 -
Pepper
# Instructions:
01 -
Chop sun-dried tomatoes and spinach. Mix with ricotta, parmesan, garlic, and sun-dried tomato oil. Season with salt and pepper.
02 -
Roll out the pasta dough thinly using a pasta machine or rolling pin.
03 -
Cut out ravioli shapes, add filling, fold, and seal edges firmly.
04 -
Boil ravioli in salted water until they float.
05 -
Drain ravioli and toss with olive oil or sauce. Serve with desired toppings.
06 -
Savor the flavors and the messy, comforting experience.
# Notes:
01 -
Don't overfill the ravioli. Salt the pasta water. A little extra olive oil in the filling keeps it moist.
# Equipment Needed:
01 -
Pasta machine or rolling pin
02 -
Pot
03 -
Colander
# Nutrition (Per Serving):
Calories: 400
Total Fat: 20g
Total Carbohydrate: 50g
Protein: 15g