Indulge in the elegant simplicity of Spinach and Mushroom Ravioli, a dish that marries rich flavors with delicate textures. Each bite reveals a balance of earthy mushrooms and vibrant spinach enveloped in tender pasta. This refined dish epitomizes sophistication without compromising on comfort, making it a perfect centerpiece for any gathering or intimate dinner.
Why Make This Recipe
- Effortless Yet Elegant: This dish impresses with minimal kitchen fuss, yielding a restaurant-quality meal.
- Minimal Ingredients: With just a handful of fresh ingredients, it highlights natural flavors and ensures a tendril of sophistication.
- Impressive Flavor: The depth of sautéed mushrooms blends beautifully with creamy filling, complemented by aromatic herbs.
Spinach and Mushroom Ravioli elevates traditional pasta dishes, offering a culinary experience that is both comforting and refined.
Ingredients
For the Ravioli Dough
- 2 cups all-purpose flour, sifted
- 3 large eggs, at room temperature
- 1 tablespoon olive oil
- A pinch of salt
For the Filling
- 1 cup fresh spinach, chopped finely
- 1 cup mushrooms, finely diced (preferably cremini or button)
- 1/2 cup ricotta cheese
- 1/4 cup parmesan cheese, grated
- Salt and pepper, to taste
For the Sauce
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- Fresh herbs (such as basil and parsley), finely chopped, for garnish
How to Make Spinach and Mushroom Ravioli
- Prepare the Dough:
- On a clean surface, create a mound with the flour. Make a well in the center and add eggs, olive oil, and a pinch of salt. Gradually incorporate the flour into the eggs, forming a soft dough. Knead the dough for about 5 minutes until smooth, then wrap it in plastic wrap and let it rest for 30 minutes.
- Prepare the Filling:
- In a large skillet, heat a splash of olive oil over medium heat. Sauté the minced garlic until fragrant, then add the diced mushrooms. Cook until they release their moisture and turn golden brown, about 5 minutes. Stir in the chopped spinach, cooking for another minute until wilted. Season with salt and pepper. Let the mixture cool, then combine it with ricotta and parmesan in a bowl.
- Roll the Dough:
- Divide the rested dough into quarters. Roll out one piece on a floured surface until thin and translucent. Repeat with the remaining pieces, keeping the rolled dough covered to prevent drying.
- Shape the Ravioli:
- Place small dollops (about a teaspoon) of filling onto one rolled sheet, spacing them evenly. Moisten the dough around each filling with water to help seal. Gently fold the dough over, pressing to remove air pockets, then cut into squares. Set aside on a floured surface.
- Cook the Ravioli:
- Boil a large pot of salted water. Carefully add the ravioli and cook for 3-4 minutes, or until they float to the surface. Use a slotted spoon to remove them and set aside.
- Prepare the Sauce:
- In a skillet, melt butter over medium heat. Add minced garlic and sauté until golden. Add the cooked ravioli to the skillet, tossing gently to coat with the buttery sauce.
How to Serve Spinach and Mushroom Ravioli
For an elegant presentation, arrange the ravioli in a circular pattern on a warmed plate. Drizzle with a light sauce and sprinkle with freshly chopped herbs. Serve with a slice of artisan bread or a light green salad for added texture.
How to Store Spinach and Mushroom Ravioli
To preserve the ravioli’s delicate texture and flavors, store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, gently saute in a pan with a splash of water for moisture, ensuring the ravioli maintains its shape.
Tips to Make Spinach and Mushroom Ravioli
- Chill the Dough: Resting the dough allows for easier rolling and helps achieve a tender pasta.
- Experiment with Fillings: Incorporate different cheeses or add herbs like thyme or dill for a unique flavor profile.
- Test for Doneness: Fresh ravioli cooks quickly; taste one to ensure it’s perfectly al dente.
Variation
Consider substituting the filling with a blend of goat cheese and sundried tomatoes for a vibrant twist. Alternatively, serve the ravioli on a bed of arugula drizzled with lemon vinaigrette for a refreshing contrast.
FAQs
Can I make the ravioli ahead of time?
Yes, you can make the ravioli and freeze them uncooked. Layer them between sheets of parchment paper in an airtight container.
Can I use store-bought pasta for this recipe?
Certainly! Store-bought fresh pasta can save time and still yield a delicious dish.
What is the best way to reheat cooked ravioli?
Gently sauté in a skillet with a small amount of butter or olive oil until warmed through.
Conclusion
Spinach and Mushroom Ravioli combines elegance with ease, transforming simple ingredients into a dish that is celebratory yet approachable. It invites creativity and personalization, allowing each cook to add their unique touch. Share your experience with this recipe in the comments below, and consider inviting friends to enjoy a meal that celebrates both flavor and artistry. How would you make this dish your own?
Print
Spinach and Mushroom Ravioli
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the elegant simplicity of Spinach and Mushroom Ravioli, a dish that marries rich flavors with delicate textures, perfect for any gathering or intimate dinner.
Ingredients
- 2 cups all-purpose flour, sifted
- 3 large eggs, at room temperature
- 1 tablespoon olive oil
- A pinch of salt
- 1 cup fresh spinach, chopped finely
- 1 cup mushrooms, finely diced (preferably cremini or button)
- 1/2 cup ricotta cheese
- 1/4 cup parmesan cheese, grated
- Salt and pepper, to taste
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- Fresh herbs (such as basil and parsley), finely chopped, for garnish
Instructions
- Prepare the Dough: On a clean surface, create a mound with the flour. Make a well in the center and add eggs, olive oil, and a pinch of salt. Gradually incorporate the flour into the eggs, forming a soft dough. Knead the dough for about 5 minutes until smooth, then wrap it in plastic wrap and let it rest for 30 minutes.
- Prepare the Filling: In a large skillet, heat a splash of olive oil over medium heat. Sauté the minced garlic until fragrant, then add the diced mushrooms. Cook until they release their moisture and turn golden brown, about 5 minutes. Stir in the chopped spinach, cooking for another minute until wilted. Season with salt and pepper. Let the mixture cool, then combine it with ricotta and parmesan in a bowl.
- Roll the Dough: Divide the rested dough into quarters. Roll out one piece on a floured surface until thin and translucent. Repeat with the remaining pieces, keeping the rolled dough covered to prevent drying.
- Shape the Ravioli: Place small dollops (about a teaspoon) of filling onto one rolled sheet, spacing them evenly. Moisten the dough around each filling with water to help seal. Gently fold the dough over, pressing to remove air pockets, then cut into squares. Set aside on a floured surface.
- Cook the Ravioli: Boil a large pot of salted water. Carefully add the ravioli and cook for 3-4 minutes, or until they float to the surface. Use a slotted spoon to remove them and set aside.
- Prepare the Sauce: In a skillet, melt butter over medium heat. Add minced garlic and sauté until golden. Add the cooked ravioli to the skillet, tossing gently to coat with the buttery sauce.
Notes
For an elegant presentation, arrange the ravioli in a circular pattern on a warmed plate. Drizzle with a light sauce and sprinkle with freshly chopped herbs. Serve with artisan bread or a light green salad.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg