2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt Filling:
1 cup mushrooms, finely chopped (any variety)
1 cup fresh spinach, chopped
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
Salt and pepper to taste
Olive oil for sautéing
For the Sauce:
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley or basil for garnish (optional) Instructions
Make the Dough:
Mix the Flour and Eggs: On a clean surface, make a mound with the flour and create a well in the center. Add the eggs and salt into the well. Gradually incorporate the flour into the eggs using a fork until a dough forms.
Knead the Dough: Knead the dough for about 8-10 minutes until smooth. Wrap it in plastic wrap and let it rest for at least 30 minutes. Prepare the Filling:
Sauté the Mushrooms and Spinach: In a skillet, heat a little olive oil over medium heat. Add the garlic and cook for about 30 seconds. Add the mushrooms and sauté until they release moisture and start to brown, about 5-7 minutes. Add the spinach and cook until wilted. Season with salt and pepper.
Combine Filling Ingredients: In a bowl, mix the sautéed mushrooms and spinach with ricotta and Parmesan cheese. Adjust seasoning as needed. Roll Out the Dough:
Divide the Dough: Cut the rested dough into quarters. Keep the pieces you’re not using covered to prevent drying.
Roll the Dough: Using a pasta machine or rolling pin, roll out each piece as thin as possible (about 1/16 inch thick).
Assemble the Ravioli:
Cut and Fill: Place a sheet of dough on a lightly floured surface. Spoon small mounds of filling (about 1 teaspoon) about 1-2 inches apart. Brush the edges with water to help seal. Place another sheet of dough on top and press down around the filling to remove air pockets. Cut out the ravioli with a knife or a pasta cutter.
Seal the Edges: Press the edges firmly to seal, and use a fork to crimp the edges if desired. Cook the Ravioli:
Boil Water: Bring a large pot of salted water to a boil.
Cook Ravioli: Add the ravioli in batches, cooking for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and drain. Make the Sauce:
Sauté Garlic: In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
Add Cream and Cheese: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, season with salt and pepper, and let it cook for a few minutes until slightly thickened. Serve:
Combine: Gently toss the cooked ravioli in the sauce to coat.
Garnish: Serve warm, garnished with fresh parsley or basil.
Enjoy your homemade Mushroom Ravioli with Spinach!
