Mushroom Ravioli with Spinach Recipe
If you’ve ever dreamed of embodying a classic Italian chef in your own kitchen, then this recipe for Mushroom Ravioli with Spinach is about to become your new go-to treasure. It’s a delightful dance of tender homemade pasta enveloping a luscious blend of earthy mushrooms, vibrant spinach, and creamy ricotta, all brought together with a whisper of garlic and Parmesan. This dish strikes the perfect balance between comfort and sophistication, promising a rich, satisfying meal that’s both elegant and deeply nourishing. Whether you’re cooking for a special dinner or treating yourself to something truly indulgent, these ravioli will impress and delight every single time.
Ingredients You’ll Need
Every ingredient in this Mushroom Ravioli with Spinach recipe plays a crucial role—from creating the perfect pasta dough to ensuring the filling bursts with flavor and texture. The ingredients are simple yet essential, lending freshness, richness, and that unmistakable Italian charm.
- 2 cups all-purpose flour: The foundation for tender, pliable fresh pasta.
- 3 large eggs: Enrich the dough and help bind it for that perfect elastic texture.
- 1 cup ricotta cheese: Adds creamy softness that complements the robust mushroom flavor.
- 1 cup cooked mushrooms, chopped: Packed with umami to give depth to the filling.
- 2 cups fresh spinach: Brings brightness and vibrant color while balancing richness.
- 1/2 cup grated Parmesan cheese: Adds nutty sharpness both inside and on top of the ravioli.
- 2 cloves garlic, minced: Infuses the filling with aromatic warmth.
- 3 tablespoons olive oil: Helps sauté ingredients and finish the dish with a silky texture.
- Salt and black pepper, to taste: Essential for seasoning and enhancing all flavors.
- Water, for boiling: Needed to cook the ravioli to perfection.
How to Make Mushroom Ravioli with Spinach
Step 1: Prepare the Fresh Pasta Dough
Starting with fresh pasta dough is a game-changer. Combine the flour and salt, then add eggs to form a dough. Knead it until smooth and elastic, which takes about 8 to 10 minutes—this step develops gluten, giving your ravioli that perfect bite. Wrapping it in plastic and letting it rest is key; it relaxes the dough, making it easier to roll out.
Step 2: Make the Savory Filling
While the dough rests, sauté garlic in olive oil until fragrant, then add mushrooms, seasoning with salt and pepper. Cooking mushrooms tender brings out their umami magic. Toss in fresh spinach until just wilted to preserve its lively color and texture. Removing the mix from heat to cool slightly prevents the ricotta from melting and keeps the filling perfectly creamy when combined.
Step 3: Roll Out and Fill the Ravioli
Roll your dough on a floured surface until it’s thin—about 1/8 inch—and use a round cutter to create pasta circles. Place a spoonful of the mushroom and spinach filling in the center. Folding the dough over and pressing the edges tightly seals in all that deliciousness, with a touch of water helping the edges stick. This step is a bit like a fun puzzle—getting each ravioli sealed perfectly feels wonderfully satisfying.
Step 4: Cook the Ravioli
Boil water generously salted to flavor the pasta from the inside out. Carefully drop ravioli into boiling water and watch as they float to the surface after 4 to 5 minutes—this is your sign they’re cooked through and ready to enjoy.
Step 5: Finish with a Silky Olive Oil Toss
Gently toss the cooked ravioli in olive oil heated in a pan, coating each piece. Sprinkle with the remaining Parmesan cheese for a final burst of savory goodness and season with salt and pepper. This simple yet indulgent finishing touch adds shine and subtle richness.
How to Serve Mushroom Ravioli with Spinach
Garnishes
A sprinkle of fresh grated Parmesan cheese or a small handful of toasted pine nuts add wonderful texture and depth. For a bright pop, finish with a few fresh basil leaves or a drizzle of high-quality extra virgin olive oil—simple tweaks that turn an already incredible dish into something truly special.
Side Dishes
Pair this Mushroom Ravioli with Spinach with a crisp green salad dressed lightly in lemon vinaigrette to cut through the richness. Garlic bread or a crusty artisan loaf is absolutely perfect for soaking up any delicious sauce left behind on the plate.
Creative Ways to Present
Serve your ravioli nestled on a bed of lightly sautéed greens or atop a thin layer of marinara for contrast. For gatherings, arrange ravioli on a large platter with scattered Parmesan shards and microgreens—turning dinner into an elegant feast that wows visually and palatably.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mushroom Ravioli with Spinach in an airtight container in the refrigerator for up to two days. To prevent them from sticking together, arrange them in a single layer or lightly toss with olive oil before storing.
Freezing
If you want to make these ravioli ahead in larger batches, freeze them uncooked on a baking sheet in a single layer. Once solid, transfer to a freezer-safe bag and store for up to a month. Cooking from frozen just adds a couple of extra minutes to boiling time.
Reheating
The best way to reheat leftover cooked ravioli is gently in a covered skillet with a splash of water or sauce over low heat. Avoid the microwave if possible to maintain that perfect texture—you want tender, not rubbery!
FAQs
Can I use store-bought pasta instead of making fresh dough?
Absolutely! While fresh pasta adds that special homemade touch, using high-quality store-bought sheets or wonton wrappers can save time without sacrificing too much flavor or texture. Just follow the same filling and cooking steps.
What kind of mushrooms work best in this ravioli?
Cremini or button mushrooms are readily available and deliver great flavor, but a mix including shiitake or portobello adds wonderful depth and earthiness. Experimenting with wild mushrooms can make this dish even more luxurious.
Can I make the filling ahead of time?
Yes, the filling can be prepared a day in advance and refrigerated. Just be sure to bring it to room temperature before filling the ravioli to make handling easier and maintaining the delicate pasta structure more manageable.
Is this recipe suitable for vegetarians?
Definitely! This Mushroom Ravioli with Spinach is a hearty vegetarian option full of flavor and protein from the cheese and vegetables. Just ensure the Parmesan cheese you use is vegetarian-friendly—or substitute with a suitable alternative if needed.
What sauces pair well with Mushroom Ravioli with Spinach?
A light sage-butter sauce complements the filling beautifully, as does a simple tomato basil sauce for a fresh tang. Even a drizzle of truffle oil can elevate the earthy mushroom notes to new heights.
Final Thoughts
Making Mushroom Ravioli with Spinach at home feels like creating a little piece of Italy right in your kitchen, and trust me, the reward is enormous. It’s a dish that invites you to slow down and savor each bite, packed with wholesome ingredients and flavors that comfort and delight. So grab your rolling pin and give this recipe a try—you’ll soon see why it becomes a cherished favorite for both family dinners and special occasions alike.
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Mushroom Ravioli with Spinach Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Mushroom Ravioli with Spinach recipe features delicate homemade pasta pockets filled with a savory blend of sautéed mushrooms, fresh spinach, and creamy ricotta cheese. Topped with Parmesan and lightly coated in olive oil, these ravioli make a delicious and elegant dish perfect for a comforting meal.
Ingredients
For the Pasta Dough
- 2 cups all-purpose flour
- 3 large eggs
- 1 teaspoon salt
For the Filling
- 1 cup cooked mushrooms, chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese (divided)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
For Cooking and Finishing
- 3 tablespoons olive oil (divided)
- Salt, for boiling water
- Additional Parmesan cheese, for garnish (optional)
Instructions
- Make the pasta dough: In a large mixing bowl, combine the all-purpose flour and 1 teaspoon of salt. Create a well in the center and crack in the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a floured surface for 8 to 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes to relax the gluten.
- Prepare the filling: Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped mushrooms and season with salt and black pepper. Cook for 5 to 7 minutes until mushrooms are tender. Add the fresh spinach and cook until wilted, about 2 minutes. Remove the pan from heat and let the mixture cool slightly. Stir in the ricotta cheese and half of the grated Parmesan cheese until well combined.
- Shape the ravioli: Roll out the rested pasta dough on a floured surface to about 1/8 inch thickness. Using a round cutter, cut out circles of dough. Place a tablespoon of the mushroom and spinach filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape and press the edges firmly to seal, using a little water along the edge if needed to help the dough stick.
- Cook the ravioli: Bring a large pot of salted water to a boil. Carefully add the ravioli to the boiling water and cook for 4 to 5 minutes, or until they float to the surface, indicating they are done. Remove them gently with a slotted spoon.
- Toss and finish: While the ravioli cook, heat the remaining 2 tablespoons of olive oil in a saucepan over medium heat. Add the cooked ravioli and gently toss them to coat evenly. Sprinkle the remaining Parmesan cheese over the ravioli and season with salt and black pepper to taste.
- Serve: Serve the ravioli warm on plates, garnished with additional Parmesan cheese if desired. Enjoy this comforting homemade pasta delight.
Notes
- For easier handling, dust the pasta dough and work surface with flour to prevent sticking.
- You can substitute fresh spinach with frozen spinach, thawed and well drained.
- To make this recipe gluten-free, substitute all-purpose flour with a gluten-free pasta flour blend.
- Store any uncooked ravioli covered in the refrigerator for up to 1 day or freeze for longer storage.
- If you prefer a richer sauce, drizzle with melted butter instead of olive oil before serving.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 4 ravioli)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 105 mg
Keywords: mushroom ravioli, spinach ravioli, homemade pasta, vegetarian pasta, ricotta ravioli, Italian recipe
