Pasta Dough, Sauce & Spinach Ravioli Recipes

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#Pasta Dough

Makes a large portion for 1 person. 2 portions comfortably feeds 3 people.

  • 1 egg
  • 100 grams of flour
    • I use Italian doppio zero (00) by Caputo or King Arthur
  • Mix in a large bowl and knead well into dough

#Pasta Sauce

  • In a 2 qt sauce pan, start with 1/4 cup olive oil over med/high heat
  • When oil is hot:
    • Add 2-4 garlic cloves, finely chopped
    • Add 0.5-1 white onion, finely chopped
  • Simmer for 60-90 seconds
  • Remove from heat when garlic begins to brown
    • Garlic will brown much faster when less/no onion is simmering with it
  • Add 28oz can of tomatoes, crushed by hand (chunkier) or with immersion blender (smoother)
  • Add 1.5tsp of salt
  • (Optional) Add pinch of black pepper
  • Reduce with a splash screen (no lid) for 10-15 minutes
    • The longer you reduce, the thicker the sauce will be
  • About 5 minutes after removing from stove, add 3-5 leaves fresh chopped basil
  • Add more salt if needed

There's a lot of variation in this recipe because it's all made to taste and I usually adjust based on the company I'll be preparing food for. When cooking for myself, I use the higher-end of everything because I'm a glutton for flavor.


#Ravioli

Makes about 6 serving portions -- the number of ravioli depends on how big they are made.

#Spinach Ricotta Filling

  • 8 ounces fresh spinach (226 grams)
  • 1 pound fresh ricotta (450 grams)
  • 4 ounces finely grated Parmigiano Reggiano (120 grams)
  • 1 egg
  • 0.25 - 0.5 teaspoon ground nutmeg
  • 1 teaspoon salt

#Dough

  • 4 eggs & 400 grams flour
  • Press dough down to 1mm thickness (#6 on my Atlas 150)