Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes

Here’s a delicious recipe for Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes:

Ingredients

For the Ravioli Filling:

• 1 cup ricotta cheese
• 1 cup cooked spinach, finely chopped and squeezed dry
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 egg (for sealing the ravioli)

For the Sauce:

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/4 cup capers, drained
• 1/2 cup sun-dried tomatoes, julienned (if packed in oil, drain them; if dry, rehydrate in warm water)
• 1/4 cup white wine (optional)
• 1/2 cup vegetable or chicken broth
• Salt and pepper to taste
• Fresh basil or parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving)

For the Pasta Dough:

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt

Instructions

Making the Pasta Dough:

1. Prepare the Dough:
   • On a clean surface, make a mound with the flour and create a well in the center.
   • Crack the eggs into the well and add salt.
   • Using a fork, gradually incorporate the flour into the eggs until a dough forms.
   • Knead the dough for about 10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.
   • Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Making the Filling:

2. Prepare the Filling:
   • In a bowl, mix the ricotta cheese, cooked spinach, Parmesan cheese, salt, and pepper until well combined.

Assembling the Ravioli:

3. Roll Out the Dough:
   • Divide the rested dough into 4 pieces.
   • Using a pasta machine or rolling pin, roll each piece of dough into a thin sheet (about 1/16 inch thick).
   • Place small dollops (about 1 teaspoon) of the filling mixture onto one sheet of pasta, spacing them about 1 inch apart.
   • Brush around the filling with a beaten egg to help seal.
   • Place another sheet of pasta on top and press around the filling to seal the edges, making sure to remove any air pockets.
   • Cut out the ravioli using a knife, ravioli cutter, or cookie cutter.
   • Place the ravioli on a floured surface and let them dry slightly while you prepare the sauce.

Cooking the Ravioli:

4. Cook the Ravioli:
   • Bring a large pot of salted water to a gentle boil.
   • Cook the ravioli in batches for about 3-4 minutes or until they float to the surface and are tender.
   • Remove with a slotted spoon and set aside.

Making the Sauce:

5. Prepare the Sauce:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the minced garlic and sauté until fragrant, about 1 minute.
   • Add the chopped artichoke hearts, capers, and sun-dried tomatoes. Sauté for about 3-4 minutes.
   • Pour in the white wine (if using) and cook until reduced by half.
   • Add the vegetable or chicken broth, season with salt and pepper, and let simmer for about 5 minutes.

Bringing it All Together:

6. Combine and Serve:
   • Add the cooked ravioli to the skillet with the sauce. Toss gently to coat the ravioli in the sauce.
   • Serve immediately, garnished with fresh basil or parsley and grated Parmesan cheese.

Enjoy your homemade Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes!