Mushroom and Spinach Ravioli with Chive Butter Sauce
Servings Per Recipe: 6 Calories: 371.1
% Daily Value *
vitamin a iu:
calories from fat:
*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.
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!
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!
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!
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.
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.
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.
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)
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.
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