The true essence of this Spinach Raviolis Al Fresco lies in its fresh and vibrant basil sauce, which effortlessly coats each delicate pocket of homemade ravioli. The combination of freshly picked basil leaves, pine nuts, and a generous amount of Parmesan creates a fragrant, nutty pesto that complements the creamy spinach and ricotta filling perfectly. Each bite is a burst of freshness and savory richness, transporting you straight to a serene Italian countryside, where the flavors of summer dance on your palate. It’s a dish that is both comforting and invigorating, ideal for enjoying al fresco on a warm evening.
Ingredients:
For the Ravioli Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Spinach Filling:
- 1 cup fresh spinach, chopped and sautéed
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
For the Basil Sauce:
- 2 cups fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Prepare the Ravioli Dough: On a clean work surface, pour the flour into a mound and create a well in the center. Crack the eggs into the well, add olive oil and salt, and gently beat with a fork. Gradually mix the flour into the eggs, starting from the inside edge of the well, until a rough dough forms. Knead the dough for about 10 minutes, or until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- Make the Spinach Filling: While the dough rests, prepare the spinach filling. In a medium pan over medium heat, sauté the chopped spinach until wilted. Remove from heat and let it cool slightly. In a mixing bowl, combine the sautéed spinach, ricotta cheese, Parmesan cheese, minced garlic, salt, and pepper. Mix until well combined. Set aside.
- Roll Out the Dough: Divide the rested dough into four equal portions. Using a rolling pin or pasta machine, roll each portion into a thin sheet, about 1/8 inch thick. Lay two sheets on a floured surface. Place small dollops (about 1 teaspoon) of the spinach filling onto one of the sheets, spacing them about 2 inches apart. Brush the areas around the filling with a bit of water, then carefully lay the second sheet of dough over the first. Press around the mounds of filling to seal the edges, ensuring no air is trapped inside. Use a ravioli cutter or a sharp knife to cut out individual raviolis. Repeat with the remaining dough and filling.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Gently add the raviolis and cook for about 3-4 minutes, or until they float to the surface. Use a slotted spoon to transfer them to a plate.
- Prepare the Basil Sauce: While the ravioli cooks, make the basil sauce. In a food processor, combine the basil leaves, olive oil, pine nuts, garlic, and Parmesan cheese. Blend until smooth. Season with salt and pepper to taste. If the sauce is too thick, add a bit more olive oil to achieve your desired consistency.
- Serve: Drizzle the freshly made basil sauce over the hot ravioli, ensuring each one is generously coated. For a final touch, garnish with additional grated Parmesan cheese and a few fresh basil leaves. Serve immediately.
