How to Make the Best Spinach Ravioli at Home?

Ingredients

• Ingredients for the red sauce:
• 1 dry (yellow) onion, chopped
• 2 cloves garlic, crushed
• 5 tablespoons tomato paste (or concentrated tomato purée)
• A pinch of salt
• A pinch of pasta seasoning
• Method for preparing the red sauce:

Method

1. Prepare the filling first: heat one or two tablespoons of oil in a skillet over medium heat, add the chopped onion and sauté until translucent.
2. Add the crushed garlic and ground meat to the onion, brown the meat while stirring until cooked through and crumbly, season with salt and pasta seasonings to taste.
3. Add the chopped spinach to the pan and stir until wilted and the flavors are combined; remove the filling from the heat and let it cool completely before filling.
4. Make the dough: break the eggs into a bowl, add a pinch of salt and olive oil and mix well, then gradually add the flour and knead until you have a smooth, pliable dough; add a little water if needed.
5. Cover the dough and let it rest at room temperature for 20-30 minutes so the gluten relaxes and it becomes easier to roll.
   Timers: 30 min
6. Divide the dough into two pieces, roll each piece out on a lightly floured surface until very thin (about 1-2 mm thick).
7. Lay one sheet of rolled dough and place small rounds of filling at equal intervals (a small to medium spoonful per ravioli), leaving space between each mound.
8. Cover with a second sheet of rolled dough and press around each mound to seal and remove air; you can gently run the edge of a spoon or your fingers along the seams to tighten the edges.
9. Use a round cutter or a knife to cut out each ravioli, pressing the edges firmly with the rim or a fork to ensure a tight seal and create a decorative edge.
10. Dust the ravioli with a little flour to prevent sticking, arrange them on a baking sheet lined with parchment and place the sheet in the freezer for 20 minutes to firm up the pieces before cooking.
    Timers: 20 min
11. Prepare the red sauce as follows: sauté the onion and garlic in oil, add a little tomato paste, then add water, salt and seasonings and let it simmer gently.
12. Carefully transfer the frozen ravioli directly into the simmering sauce, cover the pot and let the ravioli cook in the sauce over low heat for about 20 minutes or until fully cooked.
    Timers: 20 min
13. Taste the sauce and adjust salt and seasonings if needed; serve the ravioli hot with a sprinkle of grated cheese or fresh basil leaves, as desired.
14. We add just a little water to help bring the dough together.
15. Let the dough rest for a while, then roll it out and divide it into two thin sheets and place the filling between them in circular mounds, each circle spaced apart, as shown in the accompanying photos
16. Cut the ravioli into rounds with any cutter you have in the shape you prefer.
17. Place them in the freezer for 20 minutes, then add them to the red sauce...
    Timers: 20 min
18. Put the onion, garlic, and oil in a pan over the heat and sauté them in oil only for a few minutes.
19. Then add the tomato paste and fry it a little, then add the water and salt, add the ravioli pieces and leave them in the sauce to cook for about 20 minutes.
    Timers: 20 min