Mushroom and Spinach Ravioli with Chive Butter Sauce

4.7
(116)

This homemade ravioli is actually vegetarian, although no one who tries it can tell! The savory filling contains three different cheeses, mushrooms, and spinach. Although it's a rather time-consuming recipe to prepare, the results are well worth it!

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Prep Time:
2 hrs
Cook Time:
20 mins
Total Time:
2 hrs 20 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 teaspoon olive oil

  • 1 ½ tablespoons water, or more if needed

  • 2 eggs

  • 2 cups all-purpose flour, or more if needed

  • ¼ teaspoon salt

  • 1 teaspoon olive oil

  • 1 clove garlic, minced

  • ½ cup chopped onion

  • 1 (8 ounce) package fresh mushrooms, coarsely chopped

  • 4 ounces cream cheese, softened

  • cup grated Parmesan cheese

  • ½ cup mozzarella cheese

  • ½ cup frozen chopped spinach, thawed and drained

  • 1 tablespoon chopped fresh chives

  • 1 tablespoon chopped fresh parsley

  • ½ teaspoon ground cayenne pepper

  • salt and ground black pepper to taste

  • 1 egg white, beaten

  • 3 tablespoons butter

  • 1 ½ teaspoons chopped fresh chives

Directions

  1. Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest.

  2. Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool.

  3. Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper.

  4. Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling.

  5. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.

  6. To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.

Cook's Note:

When re-rolling the pasta scraps, it really helps to moisten both sides of the dough to avoid toughness.

Nutrition Facts (per serving)

371 Calories
19g Fat
36g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 371
% Daily Value *
Total Fat 19g 24%
Saturated Fat 10g 52%
Cholesterol 108mg 36%
Sodium 392mg 17%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 14g
Vitamin C 4mg 20%
Calcium 179mg 14%
Iron 3mg 17%
Potassium 308mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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