​​Making ravioli is EASY! | Homemade Ravioli/Agnolotti in Garlic Cream Sauce Demonstration

Homemade pasta is ridiculously easy and FUN to make! It is extremely versatile, delicious and only requires 3 ingredients!
In this demonstration, you will learn how to make stuffed ravioli pasta, how to make a delicious spinach-ricotta filling, and serve it with a simple garlic cream sauce. Also I’m going to walk you through how to make my personal favorite stuffed pasta shape, agnolotti!
Recipe Sheet:
Makes 2 Entrée portions (~16-20 ravioli/agnolotti)
Ingredients:
Pasta Dough:
-100 grams (3.5 oz, ~½ cup) All-Purpose Flour*
-5 Egg Yolks
-1 Whole Egg
-2 grams (~¼ tsp) Olive Oil, light or Extra-Virgin
Spinach Ricotta Filling:
-0.5 oz (~1 Tbsp) Olive Oil, Light preferred
-0.5 oz (1 Tbsp) unsalted butter
-2-4 garlic cloves, finely minced
-½ of a medium shallot, cut into a brunoise
-230 grams (~8 oz) fresh spinach leaves
-~¼ tsp freshly ground nutmeg
-160 grams (~5.5 oz, ~¾ cup) whole milk Ricotta Cheese
-½ lemon’s worth of lemon zest and juice, plus more juice as needed
-15 grams (~0.5 oz, 1-2 Tbsp) fresh Parmesan cheese, grated
-Kosher Salt, to taste
Garlic Cream Sauce:
-3 oz (6 Tbsp) unsalted butter
-8 fl. Oz. (1 cup) heavy whipping cream
-5-7 garlic cloves, minced
-⅛ tsp freshly ground nutmeg
-1.5 cups freshly grated parmesan cheese
Marinated Tomatoes
-5 oz cherry/grape tomatoes, sliced in half
-1 Tbsp Extra Virgin Olive Oil
-1-2 tsp Red Wine or Balsamic Vinegar
-~½ tsp fish sauce, OPTIONAL
-~½ tsp kosher salt
-1 garlic clove, finely minced
-1 Tbsp freshly minced parsley
-Ground black pepper, to taste
Parmesan Cheese and minced Parsley for serving, plus extra kosher salt for boiling pasta water