Rating: 4.72 stars
114 Ratings
  • 5 star values: 94
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 3

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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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

371 calories; protein 14.4g; carbohydrates 36.3g; fat 19g; cholesterol 108mg; sodium 391.9mg. Full Nutrition
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Reviews (120)

Most helpful positive review

Rating: 5 stars
07/06/2010
Very yummy! I was already pressed for time not having a ravioli maker and I really didn't feel like making homemade dough so I bought lasagna noodles (the dough kind in the refrigerated section) cut them into squares and stuffed them and it turned out great! Read More
(80)

Most helpful critical review

Rating: 3 stars
01/27/2011
This just didn't meet my expectations. This could have been better if I had pasta roller to make the dough thinner. I might try it again using similiar ingredients but it def. not in my top 10 fav. list. Read More
(8)
114 Ratings
  • 5 star values: 94
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
07/06/2010
Very yummy! I was already pressed for time not having a ravioli maker and I really didn't feel like making homemade dough so I bought lasagna noodles (the dough kind in the refrigerated section) cut them into squares and stuffed them and it turned out great! Read More
(80)
Rating: 5 stars
11/02/2010
Absolutely love it! I skipped the mushrooms (hubby won't eat them) and I added chardonnay and lemon juice to the sauce. Came out perfect. I'm making more this weekend. Read More
(38)
Rating: 5 stars
06/21/2010
Excellent recipe! Incredible flavor! My wife and I still talk about how good the raviolis were. With a pasta roller and a ravioli mold, it didn't even take that long. The only thing I added was I blended some spinach to the egg before adding to the flour, which gave the ravioli's a really nice gren color. Next time (and there will definitely be a next time), I think I'll cut back on the cayenne pepper, so I can enjoy the flavor of the filling more. Anyway, kudos on a great recipe! Read More
(31)
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Rating: 5 stars
07/26/2011
This is terrific! It is important t get the pasta very thin, and even, but done the way the author instructs, is no fail! The brown butter compliments this superbly -- I would not be tempted to make the sauce any 'fancier' or different -- it is perfect. Read More
(14)
Rating: 5 stars
08/23/2010
This deserves way more than 5 stars! I made this with my dad and it was fairly easy too. The only problem we had was that the pasta dough kept falling apart but we refrigerated it for about 1/2 an hour and it was perfect. I made a white sauce instead of a butter sauce with my left over parsley and chives and it was delicious! Even my sister who hates mushrooms loved it! Great recipe keep up the good work! Read More
(13)
Rating: 5 stars
07/29/2010
Thank you Larkspur for sharing this! I have received many compliments when serving this dish. I don't always serve it with the Chive Butter Sauce trying to spare my waistline the extra calories occasionally but no worries the Mushroom and Spinach Ravioli are win win with lightly saute'd fresh garden veggies and other light sauces too. Read More
(12)
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Rating: 5 stars
01/23/2012
Great Recipe!!!!!! The Pasta dough is very easy to make and i am first timer to pasta dough however if you are rolling it out by hand i would recommend a pasta roller i am a little sore from it but well worth the effort if you have the time. Also it is totally possible to roll it to 1/16in and thinner. you just need space patience and flour.:-) The filling is amazing. I used fresh spinach that i cooked with the mushrooms and onions and ended up blending it all in my blender and if you don't have time to wait for the cream cheese to softened then it really helps or a food processor. My only issue was with cutting the dough with a cookie cutter i did not like that and ended up eyeballing it with a pizza cutter. I think i might get a pastry bag when i do this again to fill it faster. Took me a little over three hours to make this and there was enough for 6 with a few leftover. Oh as i was pressed for time at the end i did dumped some spaghetti sauce over it and ran out the door and it was still really great. I didn't use any extra salt or pepper as i forgot that step and the filling was great without the added salt but i would have preferred a little red pepper if i remembered. As someone else stated this is a very forgiving recipe. Read More
(9)
Rating: 4 stars
11/16/2010
This ravioli was delicious but rolling out the dough was totally not worth it. I give it 4 stars for flavor though! We did use spaghetti sauce instead of the chive butter sauce but that is just personal preference. (Not big butter fans) Read More
(9)
Rating: 3 stars
01/27/2011
This just didn't meet my expectations. This could have been better if I had pasta roller to make the dough thinner. I might try it again using similiar ingredients but it def. not in my top 10 fav. list. Read More
(8)