(Family Features) One of the easiest ways to warm up at the end of a cold day – both inside and out – is by sharing a comforting meal with loved ones.
Getting your whole family to the table can be surprisingly easy when a savory dish like Cheesy Spinach Ravioli awaits. This recipe offers a kid-friendly way to get a serving of greens along with favorite flavors. Originally started by an Italian mother more than 80 years ago, having a delicious jar of RAGÙ sauce in hand can help anyone create this mouthwatering recipe and quick real-world dishes at home.
Having a go-to jar of sauce in your pantry offers an invaluable resource for at-home cooks who want to “cook like a mother” and create delicious, homemade recipes regardless of culinary skill. With a wide array of flavor varieties, the rich heritage of these familiar sauces can quickly help you make cold days feel far away while elevating everyday meals at the family table.
Visit Ragu.com to find more winter recipe inspiration.
Cheesy Spinach Ravioli
Prep time: 10 minutes
Total time: about 1 hour
Yield: 17-20 ravioli
Dough:
3 cups all-purpose flour, divided
1 pinch salt
1/4 teaspoon garlic powder
1/2 teaspoon olive oil
4 whole eggs
2 egg yolks
water
Filling:
1/2 teaspoon olive oil
2 cups chopped spinach, fresh or frozen
1 pinch salt
1 pinch pepper
1 container (15 ounces) ricotta cheese
Toppings:
1 jar (24 ounces) RAGÙ Old World Style Traditional Sauce
shredded mozzarella cheese
2 chopped basil leaves
2 chopped sprigs of rosemary
grated Parmesan cheese (optional)
To make the dough: Place 2 1/2 cups flour in a bowl and make a hole in the center. Add salt, garlic powder, olive oil, eggs, and egg yolks to the hole. Slowly bring the flour into the middle and knead into a ball. Cover with bowl and let rest 20 minutes.
To make the filling: In a pan over medium heat, add olive oil; add spinach, salt, and pepper then saute until spinach is wilted. Let cool then mix in ricotta cheese; set aside.
Cut dough in half. Sprinkle remaining flour on a large cutting board and roll dough to 1/8-inch thickness. Cut into a rectangle then cut into 2-3-inch squares. Set scraps aside. Brush water on squares then spoon 1 teaspoon spinach-ricotta filling in the center of every other square. Top with remaining squares. Use a fork to crimp edges. Repeat with remaining dough. Form scraps into ball and repeat.
Put ravioli in boiling water, for 8-10 minutes; they will rise to the top when done.
In a saucepan over medium heat, heat sauce until simmering.
Place ravioli on plate and top with warm sauce, mozzarella cheese, basil, and rosemary. Grate Parmesan cheese on top, if desired.
