Spinach and Ricotta Ravioli
"Saveur kitchen assistant Jeanna DeMarco shared this family recipe for tender ravioli filled with spinach and cheese, topped with a tangy tomato sauce bolstered with mushrooms, zucchini, and squash. "We were a vegetarian household," she says. "This was our special-occasion dish."..."
INGREDIENTS
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SERVES 10–12
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4 oz. mozzarella, shredded
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2 cups ricotta cheese
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2 tbsp. thinly sliced basil leaves
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¼ tsp. freshly grated nutmeg
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1 (10-oz.) package frozen spinach, thawed, squeezed completely dry, and finely chopped
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Kosher salt and freshly ground black pepper, to taste
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⅓ cup olive oil
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6 cloves garlic, finely chopped
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1 large onion, finely chopped
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1 carrot, finely chopped
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1 tbsp. ground fennel seeds
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1 tsp. crushed red chile flakes
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2 bay leaves
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¼ cup tomato paste
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8 oz. white button mushrooms, finely chopped
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1 medium zucchini, finely chopped
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1 medium yellow squash, finely chopped
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2 (28-oz.) cans whole peeled tomatoes in juice, crushed by hand
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20 6 ½" x 5 ½" fresh pasta sheets (2 12-oz. packages)
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Finely grated parmesan, for serving
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