Spinach Mushroom Ravioli

Homemade Spinach Mushroom Ravioli is a comforting dish that combines earthy mushrooms and vibrant spinach in silky pasta.

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Prep Time: 20

Cook Time: 20

Resting Time: 20

Total Time: 40

Course: Homestyle Dinners

Cuisine: Italian

Keyword: Comfort Food, Family Recipe, gourmet meal, Homemade Pasta, savory dish, Spinach Mushroom Ravioli

Servings: ravioli

Calories: 250kcal

Equipment

Mixing bowl
pasta machine
Rolling Pin
Pot
fork
Pan

Ingredients

Pasta Dough

2 cups all-purpose flour a key ingredient for a tender yet sturdy ravioli
2 large eggs helps to bind the dough and adds rich flavor

Filling

2 cups fresh spinach offers vibrant color and nutrients; feel free to substitute with kale if desired
1 cup mushrooms finely chopped for an earthy flavor
1 cup ricotta cheese provides creaminess; swap with cottage cheese for a lighter option
0.5 cups grated Parmesan cheese enhances the savory filling; you could also use Pecorino for a sharper taste

Seasoning and Cooking

to taste salt
to taste pepper
2 tablespoons olive oil for cooking the mushrooms

Instructions

Making the Ravioli

Combine the flour and eggs in a mixing bowl until they form a rough dough. Knead the mixture with your hands on a floured surface for about 10 minutes until smooth and elastic.
Cover the dough with a clean kitchen towel and let it rest for 20 minutes.
Sauté the chopped mushrooms in a splash of olive oil over medium heat for about 5 minutes until they become soft and aromatic.
Add the fresh spinach, salt, and pepper to the mushrooms, stirring until the spinach wilts down, which should take about 2-3 minutes.
Mix in the ricotta and Parmesan cheese with the sautéed vegetables, combining until well blended.
Roll out the rested dough into thin sheets with a pasta machine or rolling pin, aiming for a thickness of about 1/8 inch.
Cut the dough into squares, approximately 3x3 inches each.
Fill half of the squares with a tablespoon-sized amount of filling.
Top the filled squares with the other half, pressing down around the edges to seal, and crimp with a fork.
Boil a large pot of salted water and cook the ravioli for about 3-4 minutes or until they float to the surface.
Serve the ravioli drizzled with your favorite sauce and garnish with extra Parmesan if desired.

Notes

Store fresh, uncooked ravioli in an airtight container for up to 3 days. Freeze uncooked ravioli in a single layer for 1-2 hours, then transfer to a freezer bag for up to 3 months.

Nutrition

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