Spinach Mushroom Ravioli
Elevate your pasta night with this homemade Spinach Mushroom Ravioli, a culinary masterpiece that combines a delicate, hand-rolled pasta shell with a luxurious filling of sautéed button mushrooms, fresh spinach, ricotta, and Parmesan cheese. Each tender ravioli is sealed with love and cooked to perfection, then bathed in a fragrant sage butter sauce that enhances its earthy, cheesy richness. Perfect for a cozy date night or an impressive dinner party, this recipe is a labor of love that rewards you with restaurant-quality results at home. With fresh ingredients and step-by-step guidance, this dish celebrates the art of Italian cooking, making it a must-try for pasta enthusiasts.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 units Large eggs
- 8 ounces Fresh spinach
- 8 ounces Button mushrooms
- 1 cup Ricotta cheese
- 1 cup Parmesan cheese (grated)
- 2 units Garlic cloves (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 6 leaves Fresh sage leaves (optional for sauce)
Instructions
Make the ravioli dough: Place the flour in a mound on a clean surface and make a well in the center. Crack the eggs into the well. Using a fork, beat the eggs, gradually pulling in the surrounding flour until a dough forms. Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
Prepare the filling: Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped mushrooms and cook until softened and their moisture has evaporated, about 5 minutes. Add the spinach and cook until wilted. Remove from heat and let cool.
Combine the filling ingredients: Once cool, finely chop the mushroom and spinach mixture. Mix it with the ricotta and Parmesan cheese in a bowl. Add salt and pepper to taste. Set aside.
Roll out the pasta dough: Divide the dough into four portions. Using a pasta roller or rolling pin, roll each portion into thin sheets (around 1/16 inch thick). Keep the sheets covered with a damp towel to prevent drying out.
Assemble the ravioli: Place small dollops (about 1 teaspoon) of filling spaced 2 inches apart on one sheet of pasta. Lightly brush water around each dollop. Cover with a second sheet of pasta, pressing around the filling to seal. Cut out ravioli using a pastry cutter, ravioli stamp, or knife. Repeat with remaining dough and filling.
Cook the ravioli: Bring a large pot of salted water to a boil. Drop in the ravioli in batches and cook for 3–4 minutes or until they float to the surface. Remove with a slotted spoon.
Prepare the sage butter sauce: In a skillet over medium heat, melt the butter until it begins to brown slightly. Add the sage leaves, if desired, and cook for 1–2 minutes until aromatic.
Serve: Toss the cooked ravioli gently in the sage butter sauce and serve immediately with additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 25.7 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 1543 mg | 67% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.8 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 873 mg | 67% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 412 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
