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Deliciously Creamy Mushroom Ravioli with Fresh Spinach Delight

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Learn how to make delicious Mushroom Ravioli with Spinach. Easy recipe with step-by-step instructions.

Ingredients

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  • 2 cups all-purpose flour (you can substitute half with whole wheat for a nuttier flavor)
  • 3 large eggs
  • 1 tablespoon olive oil
  • 8 ounces cremini or button mushrooms, finely chopped
  • 2 cups fresh spinach, chopped
  • 1/2 cup ricotta cheese (for creaminess, but cottage cheese works in a pinch)
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional, but it brings out the spinach’s flavor beautifully)
  • Water, as needed for dough consistency
  • Flour for dusting the work surface

Instructions

  1. Make the pasta dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add olive oil, and gently whisk with a fork, gradually incorporating flour from the edges. When it starts coming together, use your hands to knead the dough for about 8-10 minutes until it feels smooth and elastic. If the dough feels sticky, sprinkle a little more flour. Wrap it in plastic wrap and let it rest for at least 30 minutes. This step always reminds me of Mama Lu’s patience as she’d let her dough rest while we swapped stories on the porch.
  2. Prepare the filling: Melt butter in a skillet over medium heat. Add minced garlic and shallot, cooking until fragrant but not browned, about 2 minutes. Toss in chopped mushrooms and cook until they release their moisture and turn golden brown, around 6-8 minutes. Stir in the chopped spinach and cook until just wilted, about 2-3 minutes. Remove from heat, season with salt, pepper, and a pinch of nutmeg if using. Let cool slightly.
  3. Mix the filling: Transfer the mushroom and spinach mixture to a bowl. Stir in ricotta and Parmesan until well combined. Taste and adjust seasoning. This filling is the heart of the dish — creamy, earthy, and bright all at once.
  4. Roll out the dough: Divide the rested dough into two equal parts. Lightly flour your surface and roll one portion as thin as you can—Mama Lu always said, “thin enough to see the table through, but not so thin it tears.” If you have a pasta machine, run the dough through the thinnest setting.
  5. Assemble the ravioli: Lay your rolled dough sheet flat. Place small spoonfuls (about a teaspoon) of filling roughly 1 inch apart. Brush a little water around each mound to help seal. Carefully lay the second dough sheet over the filling. Press down gently around each filling mound to seal the edges, making sure to push out any air pockets. Use a knife or ravioli cutter to separate the individual ravioli.
  6. Cook the ravioli: Bring a large pot of salted water to a gentle boil. Add ravioli in batches, cooking for about 3-4 minutes or until they float to the surface and the pasta is tender. Scoop them out with a slotted spoon and transfer to a warm serving dish. From experience, fresh ravioli cooks quickly — keep an eye on them, or they might turn mushy.
  7. Finish and serve: For a simple sauce, melt a couple of tablespoons of butter in a skillet until it starts to brown slightly and smell nutty. Toss the cooked ravioli gently in the butter, then plate. Sprinkle with extra Parmesan and cracked black pepper. This finishing touch is where the magic happens — a little butter, a little love, just like Mama Lu’s skillet cornbread.

Find it online: https://claracooking.com/mushroom-ravioli-with-spinach/