Homemade Spinach and Ricotta Ravioli with Fresh Tomato Sauce

To make the pasta dough, combine 2 cups of all-purpose flour and 1/2 teaspoon salt on a clean, flat work surface, shaping it into a mound. Make a well in the center, then add 3 eggs and 1 tablespoon olive oil. Gently beat the eggs with a fork, gradually incorporating the flour from the walls of the well in a circular motion, until a smooth ball is formed. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

While the dough is resting, prepare the filling. Steam 8 ounces of fresh baby spinach leaves until wilted. Drain thoroughly, pressing firmly to remove excess liquid, then chop finely. In a large skillet over medium heat, heat 1/2 tablespoon olive oil. Sauté 1 finely chopped shallot until translucent but not brown, about 1 minute. Combine the spinach, cooked shallots, 1 cup ricotta cheese, 4 tablespoons grated Parmesan cheese, and 1 egg in a bowl. Season with salt and pepper to taste, mixing well.

Divide the rested dough in half. Reserve one half under a cover to prevent drying out. Flatten the dough into a rectangle and roll it through a pasta machine, beginning at the widest setting. Feed the dough through the rollers 2 or 3 times, pulling and stretching it lightly with your palm. Reduce the setting and repeat until you reach the second narrowest setting, achieving an almost paper-thin sheet.

Lay the pasta sheet on a floured surface, brushing the top layer with a little water. Place tablespoon-sized mounds of filling on half of the pasta, spaced about 2 inches apart. Fold the other half of the pasta over to cover the filling. Press out any air pockets surrounding the filling with your fingers. Using a sharp knife or fluted pastry wheel, cut the ravioli into squares and seal edges with a fork. Dust the ravioli with cornmeal to prevent sticking. Allow them to dry slightly while assembling the remainder. Refrigerate if not using immediately, up to 2 hours.

To make the tomato sauce, heat 2 tablespoons olive oil in a heavy pot over medium heat. Sauté 2 minced garlic cloves until fragrant, about 1 minute. Add one 28-ounce can of crushed tomatoes, 1/2 teaspoon crushed red pepper flakes, salt, and pepper to taste. Simmer the sauce over medium low heat for about 10 minutes before adding 1/4 cup chopped fresh basil. Cook for an additional 10 minutes over low heat, then keep warm.

Bring a large pot of salted water to a boil. Cook the ravioli in batches to avoid overcrowding, until they float to the surface, indicating they are done. Carefully drain and transfer them to a large bowl. Gently toss with half of the prepared tomato sauce until evenly coated. Serve hot with an extra spoonful of sauce on top and a sprinkle of Parmesan cheese.