Mouth-watering ultra-realistic close-up of perfectly plated Ravioli Pasta in rich tomato and basil sauce, topped with fresh parsley and Parmesan, captured in cinematic style.
Music
Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
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Ingredients
For the Pasta Dough:
2 cups (250g) all-purpose flour
2 large eggs
1 tbsp olive oil
½ tsp salt
1–2 tbsp water (if needed)
For the Filling:
1 cup ricotta cheese (drained)
½ cup grated Parmesan cheese
½ cup fresh spinach (blanched, chopped, and squeezed dry)
1 egg yolk
Salt & pepper to taste
Pinch of nutmeg (optional)
For the Tomato Basil Sauce:
3 tbsp olive oil
3 cloves garlic (minced)
400g canned crushed tomatoes
1 tbsp tomato paste
1 tsp sugar (optional, to balance acidity)
Fresh basil leaves (hand-torn)
Salt & pepper to taste
Garnish:
Fresh parsley (finely chopped)
Extra Parmesan cheese
Step-by-Step Cooking Process
1. Start the Fire & Heat the Pot
Place a large pot on the stove, turn on medium heat, and fill it with water for boiling pasta. Add 1 tbsp salt.
2. Prepare Pasta Dough
On a clean countertop, form a mound of flour and create a well in the center.
Crack eggs into the well, add olive oil and salt.
Gradually incorporate flour into the eggs using a fork, then knead by hand until smooth and elastic (8–10 minutes).
Wrap in plastic wrap and let rest for 30 minutes.
3. Make the Filling
In a bowl, mix ricotta, Parmesan, spinach, egg yolk, salt, pepper, and nutmeg.
Stir until creamy and well-combined.
4. Roll the Pasta Sheets
Divide dough into two pieces.
Roll each piece into thin sheets using a pasta machine or rolling pin.
The sheets should be thin enough to see light through them but not tear.
5. Shape the Ravioli
Place teaspoon-sized portions of filling evenly along one pasta sheet.
Brush around the filling with water.
Lay the second sheet on top, press gently to remove air pockets, and seal edges.
Cut into squares using a knife or ravioli cutter.
6. Cook the Ravioli
Drop ravioli into the boiling salted water.
Cook for 3–4 minutes or until they float to the surface.
Remove with a slotted spoon and set aside.
7. Make the Tomato Basil Sauce
Heat olive oil in a pan, sauté minced garlic until fragrant.
Add crushed tomatoes, tomato paste, salt, pepper, and sugar.
Simmer for 10–12 minutes until slightly thickened.
Stir in fresh basil just before turning off the heat.
8. Combine & Serve
Gently toss cooked ravioli in the sauce to coat.
Plate on a pristine white ceramic plate.
Sprinkle with chopped parsley and grated Parmesan.
Serve hot, steam rising for maximum aroma.