Spinach and ricotta ravioli with passata

I know, I know Italian pasta probably has been reviewed more times than Avatar. But the Spinach and ricotta ravioli is a must have dish in any Italian based gathering.



As the name suggest, Spinach and ricotta ravioli is made with ravioli pasta, a pasta that is served with two layer of thin pasta dough filled in with ingredients of your choice, but I recommend this one. But if it was the pasta alone it would be incredibly dry, so we in case in a nice warm tomato broth. Your broth would be in your typical onion and garlic based soup with tomatoes, as all great Italian dishes are, mixed in your pastas at the end.


As seen in the picture, your ricotta can be presented in a nice warm bowl ready to be stabbed with a fork and ready to eat or the broth and pasta can be separated and let everyone consume your wonderful dish however they like, as what matters is the taste, even though some might debate otherwise.

Besides its taste, what I love about this dish it screams Italian. The ravioli pasta alone has a history going back to the 14th century England. But when onion and garlic are mention, the first place I think of is Italy with their strong taste and smell emitting from their food.

Spinach and ricotta ravioli can made be made by even the most newest of chiefs, all you need is time to put the effort in making the pasta, and the sauce practically makes itself. Although you can purchase most of the ingredients alone all done for you, hell you could probably buy the pasta done for you but as always creating the dish yourself tends to be more satisfying and tastier.