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
Scale
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
