Mushroom and Spinach Ravioli

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Butter (2 tablespoons)
• Salt and pepper (to taste)
• Parmesan cheese (1/2 cup, grated)
• Garlic (2 cloves, minced)
• Spinach (4 cups, chopped)
• Mushrooms (8 ounces, finely chopped)
• Olive oil (2 tablespoons)
• Eggs (3)
• All (purpose flour - 2 cups)

Instructions

1. In a large mixing bowl, combine the flour and eggs. Knead until a smooth dough forms. Cover with plastic wrap and let it rest for 30 minutes.
2. In a skillet, heat the olive oil over medium heat. Add the mushrooms and cook until they release their moisture and become golden brown, about 5 minutes.
3. Add the minced garlic and chopped spinach to the skillet. Cook until the spinach wilts, about 2 minutes. Season with salt and pepper.
4. Remove the skillet from heat and let the mixture cool slightly. Stir in the grated Parmesan cheese.
5. Divide the dough into two equal portions. Roll out each portion into a thin sheet using a rolling pin or pasta machine.
6. Place teaspoonfuls of the mushroom and spinach mixture onto one sheet of dough, leaving space between each filling.
7. Brush water around each filling and place the second sheet of dough on top. Press down gently to seal the ravioli.
8. Using a ravioli cutter or a sharp knife, cut the ravioli into individual pieces.
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.
10. In a separate skillet, melt the butter over medium heat. Add the cooked ravioli and toss gently to coat.
11. Serve the mushroom and spinach ravioli hot, garnished with fresh parsley.