Homemade Pasta is one of the simplest luxuries you can put on your table. Made with just flour and eggs, this recipe for homemade pasta is formed into ravioli and stuffed with a spinach and cheese mixture. Then, it’s finished with a light tomato cream sauce. Pure perfection!
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On a marble or wooden work surface, pile the flour into a mound. Make a well in the center of the mound. In a small bowl, beat the eggs with a fork until blended, and then pour them in the well. Continue beating the egg mixture with the fork, gradually drawing in flour from the sides of the well until the egg has been absorbed by the flour.
Clean off your work surface and lightly flour it. Knead the dough for about 10 minutes, using more flour if needed to prevent sticking, until the dough is smooth. Roll the dough into a smooth ball.
Note: the weather, size of your eggs, and other factors can influence the dough's texture. If the dough is dry, you can sprinkle with a bit of lukewarm water. If it’s too wet, add flour, about a teaspoon at a time.
Allow the dough to rest. Place the dough in a small bowl and cover with plastic wrap. Let the dough rest for at least 30 minutes at room temperature or overnight in the fridge – this is an extremely important step, so don't skip it!
Now, you can roll out the pasta. You can use a pasta roller or a rolling pin to roll out your dough.
If using a rolling pin, shape the dough into a rough circle. Lightly flour the clean work surface. With a rolling pin, begin rolling the dough as you would a pastry crust, starting in the center and rolling away from you to the outer edge. Turn the dough a quarter-turn, and repeat, working your way around. Scatter a small amount of flour on the dough whenever it starts to stick to the surface or the rolling pin. Press out and away from you with the rolling pin, continuing to turn the dough between rolls, until the sheet of dough is 1/8 inch thin.
If using a pasta roller, set it to the widest setting. Split your dough into 2 or three pieces so it is easier to work with. Roll one piece of dough through the pasta roller. Fold the sheet in thirds like a letter and pass it through the machine 2 more times on the same setting.
Reduce the setting, and repeat rolling and folding the dough, passing it through the machine 2 or 3 times before going to the next setting, all the way to the thinnest setting. Dust the dough with flour as you go to prevent sticking.
Cut the roll of dough into strips the desired width.
Mix all the filling ingredients together in a small bowl. Refrigerate until ready to use.
Place 1 tbsp of filling on the sheet about 2 inches apart from each other.
Using a pastry brush with a tiny amount of water, brush around the edges of the filling to moisten the dough.
Fold the top half of the pasta sheet over the filling half and press lightly with your fingers around all the filling areas to seal.
Use a sharp knife or pasta cutter to trim into ravioli shapes.
Place the finished ravioli on a tray dusted with flour.
To cook, bring a large stock pot of water to a rolling boil. Salt it generously and add the ravioli. Fresh egg pasta cooks quickly (1 to 2 minutes). Drain, reserving 1 cup of the pasta cooking water.
Note: it’s a good idea to have the sauce pre-made before you cook the ravioli. You want to be able to add the ravioli to the sauce immediately once they are cooked.
Heat the Colavita olive oil in a pan over medium heat.
Add the halved grape tomatoes and garlic to the pan. Cook until the tomatoes begin to wilt and the garlic is fragrant, about 10 minutes.
Add white wine to the pan and deglaze, scraping up any bits of tomato. Sauté until the wine is reduced by half.
And the thyme, and Colavita Diced Tomatoes to the pan.
Bring to a simmer and cook until the sauce thickens, about 10-15 minutes.
Reduce the heat to low and add the heavy cream. Stir to incorporate.
Remove from the heat and toss with the cooked ravioli.
Serve with grated parmesan cheese.