Spinach and Ricotta Ravioli

Ingredients

• 4 oz. mozzarella, shredded
• 2 cups ricotta cheese
• 2 tbsp. thinly sliced basil leaves
• 1⁄4 tsp. freshly grated nutmeg
• 1 (10-oz.) package frozen spinach, thawed, squeezed completely dry, and finely chopped
• Kosher salt and freshly ground black pepper, to taste
• 1⁄3 cup olive oil
• 6 cloves garlic, finely chopped
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 1 tbsp. ground fennel seeds
• 1 tsp. crushed red chile flakes
• 2 bay leaves
• 1⁄4 cup tomato paste
• 8 oz. white button mushrooms, finely chopped
• 1 medium zucchini, finely chopped
• 1 medium yellow squash, finely chopped
• 2 (28-oz.) cans whole peeled tomatoes in juice, crushed by hand
• 20 6 ½” x 5 ½” fresh pasta sheets (two 12-oz. packages)
• Finely grated parmesan, for serving

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