To begin making the Whole Wheat Spinach Ricotta Ravioli in Creamy Tomato Basil Sauce, we will first make the dough for the Ravioli.

In a large mixing bowl, add the flour and the eggs (or yogurt) and knead to make a soft dough by adding little water if required. Once the flour comes together as a dough, knead well for about 3 to 5 minutes to make a soft and smooth dough. Cover and keep the dough aside till we prepare the filling.

Heat oil in a pan, add the garlic and the chopped spinach. Saute the spinach until it is wilted and soft. Allow it to cook in high heat until you notice the water that is released while cooking the spinach is evaporated. This would take about 5 minutes.

Once the spinach is cooked, turn off the heat and allow it to cool completely. Once cooled, add the ricotta/ paneer along with a little salt and chilies. Stir to combine well. Check the salt and adjust to suit your taste. 

The next step is to make the ravioli pasta.

Divide the whole wheat ravioli dough into 2 equal portions. Roll each half into a very thin rectangular sheet with a rolling pin. Make sure you use enough flour to dust the surface and the dough to roll it out. Proceed the same way with the remaining portion of the two and make two sheets.

Once you have rolled the sheets, we need to shape and fill these sheets and shape them into raviolis.

To shape ravioli, I use a ravioli tray. This helps to hold the filling and also shape it evenly.

Dust the sheets with more flour and place it on the the ravioli tray. Lightly press the sheet into the cavities to make a depression for the filling.

Spoon a small portion of the filling into the depression. Take care not to over stuff it.

Place the other ravioli sheet over this filled sheet. Using the rolling pin press, close and cut the ravioli.

You will notice it forms impressions on the edges. When you over turn this, the individual ravioli pieces will comes out. 

Dust the filled ravioli with a lot more flour and keep it aside till you are ready to use it. You can refrigerate it and make it when you are ready with the sauce. Click here to see how to make the tomato basil pasta sauce.

Once you make the tomato basil sauce, add the cream to it and give it a quick stir. Keep the tomato basil sauce aside.

When you are ready to cook the ravioli, bring a large pot of water to boil. Add ravioli and cook for 5 to 8 minutes. You will notice the ravioli pasta pieces rising to the top. Once you notice they rise to the top, allow them to boil for a few more minutes and remove them from the boiling water. and place it on a greased tray.

To serve the Whole Wheat Spinach Ricotta Ravioli, spoon the sauce on a serving bowl or a platter, place the cooked ravioli pasta over the sauce. Add some crushed pepper on the top and sprinkle some grated parmesan cheese and serve hot.

Serve the Whole Wheat Spinach Ricotta Ravioli in Creamy Tomato Basil Sauce along with Whole Wheat Rosemary Focaccia Bread Recipe on the side and a White Bean Salad with Onions and Bell peppers to go along with pasta.