Mushroom and Spinach Ravioli

Mushroom and Spinach Ravioli

Indulge in the rich, savory flavors of homemade mushroom and spinach ravioli, a classic Italian dish that brings the heart of Italy to your kitchen. Each delicate pasta pocket is filled with a harmonious blend of earthy mushrooms and vibrant spinach, complemented by the nutty flavor of Parmesan cheese. This dish not only satisfies the palate but also warms the soul, making it perfect for family gatherings or a cozy dinner for two. With roots tracing back to the 14th century in Italy, ravioli has become a beloved staple in kitchens around the world, allowing for endless filling variations and culinary creativity.

Servings: 4

Ingredients

  • All-purpose flour (2 cups)
  • Eggs (3 large)
  • Olive oil (2 tablespoons)
  • Mushrooms (8 ounces, chopped)
  • Garlic (2 cloves, minced)
  • Fresh spinach (4 cups, chopped)
  • Salt (to taste)
  • Black pepper (to taste)
  • Unsalted butter (4 tablespoons)
  • Parmesan cheese (1/2 cup, grated)
  • Fresh parsley (for garnish)

Instructions

  1. In a large mixing bowl, combine the flour and eggs. Knead until a smooth dough forms, about 5-7 minutes. Cover with plastic wrap and let it rest at room temperature for 30 minutes.
  2. In a skillet, heat the olive oil over medium heat. Add the chopped mushrooms and sauté until they release their moisture and become golden brown, about 5 minutes.
  3. Stir in the minced garlic and chopped spinach, cooking until the spinach wilts, about 2 minutes. Season with salt and pepper to taste.
  4. Remove the skillet from heat and allow the mixture to cool slightly. Stir in the grated Parmesan cheese until well combined.
  5. Divide the dough into two equal portions. On a lightly floured surface, roll out each portion into a thin sheet using a rolling pin or pasta machine, about 1/16-inch thick.
  6. Place teaspoonfuls of the mushroom and spinach filling onto one sheet of dough, leaving space between each filling for sealing.
  7. Brush water around each filling to help seal the ravioli. Carefully place the second sheet of dough on top and press down gently to seal, making sure to remove any air pockets.
  8. Using a ravioli cutter or a sharp knife, cut the ravioli into individual pieces. Ensure the edges are well-sealed to prevent leaking during cooking.
  9. Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes, or until they float to the surface, indicating they are done.
  10. In a separate skillet, melt the butter over medium heat. Once the ravioli are cooked, gently toss them in the skillet with the melted butter until well coated.
  11. Serve the mushroom and spinach ravioli hot, garnished with fresh parsley and additional grated Parmesan cheese, if desired.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 45 minutes • Cook Time: 10 minutes • Calories: 420 • Fat: 18g • Carbs: 52g • Protein: 14g • Sodium: 300mg • Sugar: 2g