Ingredients

Method

Mix the flour and salt in a large mixing bowl. Make a well in the center and add the eggs and olive oil.

Gradually incorporate the flour into the eggs and oil, kneading to form a smooth dough. If the dough is too stiff, add a little water. If it's too sticky, add a little more flour.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Meanwhile, combine ricotta, spinach, Parmesan cheese, egg, salt, and pepper in a bowl for the filling.

After the dough has rested, roll it out thinly on a floured surface. Aim for the dough to be almost see-through.

Place teaspoons of the filling about 1 inch apart over half of the pasta sheet.

Fold the other half over the filling and press down around the edges of the filling to seal, making sure to push out any air pockets.

Cut the ravioli into squares using a pastry cutter or sharp knife.

Bring a large pot of salted water to a boil. Cook the ravioli in batches, being careful not to overcrowd the pot. They are typically done about 2-4 minutes after they float to the surface.

For the sauce, heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant.

Add tomato sauce, salt, and pepper. Let the sauce simmer for about 10 minutes.

Serve the ravioli topped with the tomato sauce and additional grated Parmesan if desired.