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
Scale
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
