Ricotta and Spinach Ravioli in Tomato Sauce Recipe

Craving for a delicious Italian meal for your special Sunday brunch? Then try this delicious Ricotta and Spinach Ravioli in Tomato Sauce. Tender, beautiful, homemade pasta , stuffed with a creamy mixture of ricotta, spinach, and nutmeg. Served with a simple basil tomato sauce and topped with grated Parmigiano, these ravioli will revive Italian vibes with just one bite. Making this dish at home from scratch ensures that the ingredients are fresh and adulterant free. So, try this classic: Ravioli Ricotta e Spinaci, Ricotta and Spinach Ravioli in Tomato Sauce and enjoy it with your family and friends.

For Filling

For Dough

For Garnishing

For The Main Dish

How to make Ricotta and Spinach Ravioli in Tomato Sauce

  • Step 1 Homemade Pasta Dough

    Making homemade pasta dough is pretty easy and it’s the same for many different pasta shapes. The rule is 1 egg to 100 grams of flour, and that makes enough pasta for 2 people. In this recipe we have used 2 large eggs and 200 grams of flour type 00. While kneading we can add a few drops of water if the dough seems too dry.

  • Step 2 Mix the egg and flour gradually

    On the wooden board, spread the flour, make a hole in the center and add the eggs. Beat the eggs with a fork and start incorporating a little flour. Keep beating the eggs incorporating more of the inner edge of the flour ‘wall’ until the flour starts absorbing the eggs.Once the eggs are blended in the flour, and you have somewhat of a raggedy dough, start working it. Work the dough with your fingertips first to release some moisture. Add a few drops of water if necessary.

  • Step 3 Knead the dough

    Knead vigorously for a few minutes using your whole hand, folding and turning. As soon as the dough is smooth, shape it into a ball, cover it with a cloth or a bowl, or wrap it in plastic, and let it rest for 30 minutes. The gluten will relax and you will have a more elastic dough. While the dough is resting, prepare the filling.

  • Step 4 Make the stuffing

    In a bowl add the ricotta, Parmigiano, and the chopped boiled spinach. TIP: Squeeze the spinach very well before chopping it and adding it to the ricotta. Adjust with salt and grated nutmeg. Mix everything until creamy smooth, taste for seasoning, and set aside.

  • Step 5 Make the pasta

    After the resting time, divide the dough into four parts. Take a piece of dough, and leave the others covered so they do not dry out. Lightly flatten the piece of dough with your hands, pressing it on the floured work surface. Then, turning the handle of the pasta machine, start rolling it, going from the lowest number on the wheel (1) that is the widest roller thickness of the pasta machine, gradually going up one number, until you have a rather thin pasta sheet (5). Pass the sheet a couple of times through the rollers at each number. Since ravioli are made with two overlapping pasta sheets, it is better to have a thin dough.

  • Step 6 Cut the pasta sheet

    When the pasta sheet is at the desired thickness, cut it in half using a knife. On one half add a heaping teaspoon of filling, leaving a space of about 2 fingers in between. Cover with the other half sheet and with your fingers press the dough around the filling to remove as much air as possible. As soon as you have the finished ravioli, it is important to lay them on a large baking sheet with parchment or wax paper, well-floured, so they won’t stick at the bottom. A wood surface dusted with flour to lay your ravioli works great. Let the ravioli dry a little and, if you haven’t made your sauce yet, it’s time to make a simple basil tomato sauce.

  • Step 7 Tomato sauce

    Take a pan and add oil, once the oil is hot enough add minced garlic clove, onion, tomato puree, carrot cook the sauces, add salt and pepper to taste. Lastly add basil leaves and cheese.

  • Step 8 Making the meal

    In a large pot of salted boiling water, place ravioli in delicately. Wait till the ravioli come to the surface, then cook for about 2 minutes longer, about 6-7 minutes total. Take out of water using a slotted spoon and place in a big bowl with some tomato sauce at the bottom. Add more sauce on top, stir gently, then add abundant grated Parmigiano. Place 5-6 ravioli onto a plate and dress with some more sauce and Parmigiano. Ready to serve!

Snickers Cheesecake Cups Recipe

Craving for a delish chocolaty treat? Then try this amazing Snicker Cheesecake Cups recipe, made with the goodness of peanut and caramel loaded Snickers chocolate, cream cheese brick, sour cream etc. Baked and frozen to perfection, this simple recipe is perfect for anytime hunger. This sweet satiating chocolate cheesecake can make for a yummy dessert post elaborate meals and is super easy to make and bake! So, without further ado, just follow us through this simple recipe and try at home.

How to make Snickers Cheesecake Cups

  • Step 1 Preheat the oven

    To begin with this easy recipe made with the goodness of Snickers chocolate, chop the Snickers chocolate and keep it aside. Preheat the oven to 325°F. Post that line 12 standard muffin cups with paper liners; place 1 cookie in the bottom of each muffin cup. Set aside.

  • Step 2 Whisk the cream cheese and sugar

    Next, using an electric mixer, beat cream cheese, sugar and salt until smooth and fluffy. Beat in the eggs andegg yolk until blended; beat in sour cream and vanilla.

  • Step 3 Add snickers

    Next, fold in half of the chopped Snickers and whisk it well with the creamy mixture. Take a spoon and add a spoonful of the mixture over the cookies.

  • Step 4 Bake the dish

    Bake for 20 to 25 minutes or until just set. Sprinkle tops with remaining chopped Snickers.

  • Step 5

    Once done, turn off the oven and allow it cool on the rack for 30 minutes. Next, refrigerate for at least 4 hours or until thoroughly chilled. You can also alternatively use vanilla wafer cookies in place of chocolate wafer cookies

Golconda Chicken Recipe

This unique recipe originated from the Deccan region, for the die-hard fans of spicy starters with unique flavours. Boneless chicken marinated with lots of spices and herbs deep fried then tossed in lots of onions, green chillies, curd, garlic, ginger, and curry leaves. This starter goes well in monsoon season, it’s a good starter with beer as well. Do try this snack recipe, rate it and let us know how it turned out to be by leaving a comment in the section below. Happy Cooking.

How to make Golconda Chicken

  • Step 1 Wash the chicken and add spices in it

    Wash and clean the chicken, drain the water and transfer it to a bowl. Add chopped green chillies, ginger, and garlic. Then add corn flour, all purpose flour, salt, Black Pepper Corn, food colour and mix it well

  • Step 2 Refrigerate the chicken for 30 minutes

    Then add the egg and mix it well with little water. Refrigerator the chicken mixture for half an hour.

  • Step 3 Heat oil and fry marinated chicken

    Heat a oil and deep fry the marinated chicken and keep it aside. Take a fry pan add cooking oil add chopped garlic, chopped ginger, sliced onions, split green chillies, curry leaves and sauté it for some time,

  • Step 4 Add curd along with spices and cook well

    Then add little curd and water and cook it well. Then add the fried chicken then add chilli powder, coriander powder, chat masala and salt.

  • Step 5 Toss well and adjust the seasonings

    Toss it until the chicken absorbers the water and dry. Check for the seasonings and squeeze lime wedges.

  • Step 6 Serve hot with lemon wedges

    Place it over a platter and garnish with Fried Curry leaves, chopped coriander and sliced onions with Lemon wedges.

Prawn with Lemon Quiche Recipe