Ravioli pasta Dough recipe using 00 Pizza Flour

For Ravioli Pasta Dough 

• SwissBake® MORCOTE® 00 Pizza Flour – 300 g 
• Eggs – whole, 3 nos. 
• Salt – ½ tsp 

For Ravioli Filling: 

• Ricotta – 250 g 
• Cooked Spinach (chopped, squeezed dry) – 100 g 
• Parmesan – 25 g 
• Salt & Cracked Black Pepper – to taste 

For Italian Sugo / Ravioli Sauce: 

• SwissBake® Italian Sugo Powder – 150 g 
• Water – 600 g 
• Olive Oil – 75 g 
• Garlic (minced) – 1–2 cloves (optional) 
• Heavy Cream – 60ml to 90 ml (optional) 
• Fresh Basil or Parsley – for garnish 

For Ravioli: Mound flour on a clean surface. Make a well and add eggs and salt. Gradually mix with a fork into a shaggy dough. Knead for 8–10 minutes until smooth. Wrap and rest for 30 minutes. Mix ricotta, spinach, parmesan, and seasonings in a bowl and set aside. Roll pasta thinly. Add small mounds of filling, cover with another sheet, seal, and cut. Boil in salted water for 3–5 minutes until they float.  

For Ravioli Sauce: Whisk & combine sugo powder, water & olive oil until smooth. Enhance it further by sautéing garlic in olive oil, add the sugo sauce, and simmer for 5–10 minutes. Optionally stir in cream for richness. 

Toss in boiled ravioli in the warm sauce. Garnish with herbs and serve immediately.