Mushroom Ravioli with Spinach Recipe
If you have ever dreamed of crafting a homemade pasta dish that feels both elegant and comforting, this Mushroom Ravioli with Spinach is exactly what you need to try next. Bursting with earthy mushrooms, vibrant fresh spinach, and creamy ricotta wrapped in delicate pasta, every bite is a celebration of simple ingredients coming together in perfect harmony. This dish manages to be wonderfully satisfying without requiring hours in the kitchen, making it a spectacular choice for sharing with friends or treating yourself to a culinary adventure at home.
Ingredients You’ll Need
The magic of Mushroom Ravioli with Spinach lies in its straightforward and thoughtfully chosen ingredients. Each element brings its own layer of flavor, texture, or color, creating a balanced and irresistible dish that is as beautiful as it is delicious.
- All-purpose flour: The foundation for our pasta dough; essential for that perfect tender-and-chewy texture.
- Large eggs: Bind the dough together while adding richness and color.
- Salt: Enhances every flavor, ensuring nothing falls flat.
- Mushrooms: Finely chopped to infuse a deep, earthy umami into the filling.
- Fresh spinach: Adds a fresh, vibrant green color and subtle sweetness.
- Ricotta cheese: Creates a silky, creamy base for the filling that balances the mushrooms.
- Grated Parmesan cheese: Adds a nutty, salty punch both inside and on top of the ravioli.
- Olive oil: Used for sautéing and imparting a gentle fruitiness.
- Butter: For the rich, luscious sauce that finishes the dish perfectly.
- Garlic: Infuses the sauce with an irresistible aroma and depth.
- Red pepper flakes (optional): Just a pinch to bring a subtle heat that wakes up the palate.
- Vegetable broth: Lightens and adds complexity to the buttery sauce.
- Fresh basil or parsley: Fresh herbs for garnish that brighten every plate.
How to Make Mushroom Ravioli with Spinach
Step 1: Prepare the Pasta Dough
Starting with the basics, combine flour, eggs, and salt in a bowl and knead them into a smooth dough. This simple step forms the heart of your ravioli—wrapping everything in a tender yet slightly chewy embrace. After kneading, let the dough rest under plastic wrap for about 20 minutes to relax the gluten, making it easier to roll out.
Step 2: Sauté the Mushrooms
While your dough rests, heat olive oil in a pan and add the finely chopped mushrooms. Cooking them until softened helps draw out their deep umami flavor, setting the perfect foundation for your filling’s savory notes.
Step 3: Add the Spinach
Next, toss in the fresh spinach to the mushrooms and cook just until wilted. This keeps the spinach’s color bright and its flavor fresh, complementing the mushrooms beautifully.
Step 4: Mix the Filling
Remove the pan from the heat and let the mixture cool slightly. In a bowl, stir together mushroom-spinach mixture with ricotta and Parmesan cheese until fully combined—this creamy filling is what makes the Mushroom Ravioli with Spinach utterly irresistible.
Step 5: Roll and Cut the Dough
Lightly flour your surface and roll the dough into thin sheets using a rolling pin. Then, cut the dough into roughly 3-inch squares, the perfect size to hold the filling without being too large or fragile.
Step 6: Assemble the Ravioli
Place a small spoonful of filling into the center of each square. Fold to form triangles, pressing edges firmly to seal. For an extra detail and to ensure they hold their shape in boiling water, gently crimp the edges with a fork.
Step 7: Cook the Ravioli
Boil a large pot of salted water and carefully add the ravioli. Cook for 3 to 4 minutes or until they float to the surface—it’s your sign that they are perfectly tender and ready to be savored.
Step 8: Prepare the Sauce and Combine
In another pan, melt butter and sauté minced garlic until fragrant. Add red pepper flakes if using, then pour in vegetable broth and let it simmer for a few minutes. Drain the cooked ravioli and gently toss them in this luscious sauce, allowing every bite to be richly coated.
Step 9: Plate and Garnish
Serve your Mushroom Ravioli with Spinach sprinkled generously with grated Parmesan and fresh herbs like basil or parsley for a pop of color and freshness. This final touch elevates your dish visually and flavor-wise.
How to Serve Mushroom Ravioli with Spinach
Garnishes
Adding fresh herbs like basil or parsley not only brightens the plate with lush green hues but also adds an aromatic freshness that cuts through the richness. A final sprinkle of grated Parmesan cheese tops the dish with a sharp, nutty contrast that takes every mouthful up a notch.
Side Dishes
Mushroom Ravioli with Spinach pairs wonderfully with a crisp green salad dressed with lemon vinaigrette to balance the richness. For heartier options, roasted vegetables or a simple garlic bread are great companions, making the meal complete and satisfying.
Creative Ways to Present
For a fun twist, try serving your ravioli on a flat plate with a drizzle of browned butter and a scattering of toasted pine nuts for extra texture. Alternatively, place them in mini broths or light consommés for an elegant appetizer presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Mushroom Ravioli with Spinach, store them in an airtight container in the refrigerator for up to two days. To prevent sticking, lay them out in a single layer separated by parchment paper.
Freezing
You can freeze uncooked ravioli by placing them on a baking sheet lined with parchment paper and freezing until firm. Then transfer to a freezer-safe bag. When ready to enjoy, cook them straight from frozen, just adding an extra minute or two to the boiling time.
Reheating
To reheat cooked ravioli, gently warm them in a sauté pan with a bit of the sauce or butter over low heat to prevent overcooking. Alternatively, microwave them covered for a short burst, but be sure to check frequently to maintain their perfect texture.
FAQs
Can I use other types of mushrooms for the filling?
Absolutely! Cremini, shiitake, or porcini mushrooms all work beautifully, each bringing a slightly different flavor profile that enhances the Mushroom Ravioli with Spinach uniquely.
Is it possible to make this recipe gluten-free?
Yes, using a gluten-free flour blend designed for pasta can yield great results. Just be sure to adjust the liquid ratios slightly and handle the dough gently as gluten-free dough can be more delicate.
Can I prepare the filling in advance?
Definitely! The filling can be made a day ahead and stored tightly covered in the refrigerator, making assembly quicker and more enjoyable on the cooking day.
What can I substitute for ricotta cheese?
If you don’t have ricotta, cream cheese or cottage cheese can work in a pinch. Just drain excess moisture from cottage cheese to maintain the right consistency for the filling.
How do I know when my ravioli are cooked just right?
The best indicator is when the ravioli float to the surface of boiling water and become tender but still hold their shape without falling apart. This usually takes about 3 to 4 minutes.
Final Thoughts
Making Mushroom Ravioli with Spinach at home is a rewarding and delicious endeavor that will quickly become a beloved staple in your recipe collection. The combination of earthy mushrooms, fresh spinach, and creamy ricotta wrapped in handmade pasta is simply irresistible. So roll up your sleeves, invite someone special or treat yourself, and dive into the joyful process of creating this fabulous dish. Trust me, every bite is worth it!
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Mushroom Ravioli with Spinach Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Mushroom Ravioli with Spinach recipe features homemade pasta filled with a savory blend of sautéed mushrooms, fresh spinach, ricotta, and Parmesan cheese. Served with a light garlic butter sauce and fresh herbs, it’s a delicious and elegant dish perfect for a satisfying vegetarian meal.
Ingredients
Pasta Dough
- 2 cups all-purpose flour
- 3 large eggs
- 1 teaspoon salt
Filling
- 1 cup mushrooms, finely chopped
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
Sauce and Garnish
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable broth
- 1/4 cup grated Parmesan cheese (for serving)
- fresh basil or parsley (for garnish, optional)
Instructions
- Prepare the pasta dough: In a mixing bowl, combine the all-purpose flour, eggs, and salt. Knead the mixture until you achieve a smooth dough. Wrap the dough in plastic wrap and let it rest for 20 minutes at room temperature to relax the gluten.
- Sauté mushrooms: While the dough is resting, heat olive oil in a sauté pan over medium heat. Add the finely chopped mushrooms and cook until they soften and release their moisture, about 5-7 minutes.
- Cook spinach: Add the chopped fresh spinach to the pan with mushrooms and cook until wilted. Season the mixture with salt and pepper to taste. Remove from heat and allow it to cool completely.
- Make the filling: In a mixing bowl, combine the cooled mushroom and spinach mixture with ricotta cheese and grated Parmesan cheese. Stir until the ingredients are well blended and creamy.
- Roll out the pasta dough: Flour a clean surface and roll out the dough into thin sheets using a rolling pin or pasta machine, aiming for about 1-2 mm thickness.
- Shape the ravioli: Cut the dough into 3-inch by 3-inch squares. Place a small spoonful of the filling in the center of each square.
- Seal the ravioli: Fold each square over diagonally to form triangles, pressing the edges firmly to seal the filling inside. Use a fork to crimp the edges if desired to ensure they are tightly sealed.
- Cook the ravioli: Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for 3-4 minutes, or until they float to the surface indicating they are done. Remove them with a slotted spoon.
- Prepare the sauce: In a separate sauté pan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in red pepper flakes if using, then add the vegetable broth. Let the sauce simmer for 2-3 minutes to meld flavors.
- Toss ravioli in sauce: Drain the cooked ravioli and add them gently to the garlic butter sauce. Toss carefully to coat the ravioli without breaking them.
- Serve: Plate the ravioli and top with additional grated Parmesan cheese. Garnish with fresh basil or parsley if desired, and serve immediately.
Notes
- For best results, use fresh mushrooms and spinach for a vibrant filling.
- The dough can be made ahead and refrigerated for up to 24 hours, just bring it to room temperature before rolling.
- You can substitute the ricotta with cottage cheese for a lower-fat alternative.
- If you prefer, add a pinch of nutmeg to the filling for a subtle warmth.
- Adjust red pepper flakes amount to control the spice level in the sauce.
- Ensure ravioli edges are well sealed to prevent filling leakage during cooking.
- This recipe is vegetarian but not vegan due to eggs and dairy; vegan alternatives can be used if desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Sautéing, Rolling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 6 ravioli)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 110 mg
Keywords: mushroom ravioli recipe, spinach ravioli, homemade pasta, vegetarian ravioli, Italian pasta dish
