Spinach Ravioli with Ricotta Cheese Filling, in Tomato Cream Sauce

1 hr 45 min + 5 min cooking

Homemade spinach and ricotta ravioli in a silky tomato cream sauce with fresh thyme and grape tomatoes.

prepBring a large pot of water to boil (for cooking ravioli)
1 1/4 cups / 155 g flour	Mix flour & salt	Combine & knead dough, rest 1 hr		Roll dough thin, shape ravioli with mould	Cook ravioli 5 min, drain	Toss ravioli with sauce, garnish with thyme
1/4 tsp salt
1 egg	Whisk egg & hot water
1/4 cup / 60 ml hot water
1 tbsp olive oil
10 oz / 280 g spinach	Sauté spinach covered, 15 min	Cook spinach uncovered until dry, 5–10 min	Chop spinach, mix with Parmesan, ricotta & salt
1/2 cup / 50 g Parmesan cheese, shredded
3/4 cup / 180 g ricotta cheese
1/4 tsp salt
1 tbsp olive oil
2 tomatoes, chopped	Sauté tomatoes & garlic covered, 10 min	Add wine & thyme, boil uncovered 5 min	Purée sauce, reheat & stir in cream	Add grape tomatoes & salt, cook 5 min
2 garlic cloves, chopped
5 sprigs fresh thyme
1/4 cup / 60 ml white wine
1/2 cup / 120 ml heavy cream
2 cups / 300 g grape tomatoes (yellow and red), halved
1/4 tsp salt

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