Spinach Mushroom Ravioli

Elevate your pasta night with this homemade Spinach Mushroom Ravioli, a culinary masterpiece that combines a delicate, hand-rolled pasta shell with a luxurious filling of sautéed button mushrooms, fresh spinach, ricotta, and Parmesan cheese. Each tender ravioli is sealed with love and cooked to perfection, then bathed in a fragrant sage butter sauce that enhances its earthy, cheesy richness. Perfect for a cozy date night or an impressive dinner party, this recipe is a labor of love that rewards you with restaurant-quality results at home. With fresh ingredients and step-by-step guidance, this dish celebrates the art of Italian cooking, making it a must-try for pasta enthusiasts.

Nutriscore Rating: 57/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 3 units Large eggs
• 8 ounces Fresh spinach
• 8 ounces Button mushrooms
• 1 cup Ricotta cheese
• 1 cup Parmesan cheese (grated)
• 2 units Garlic cloves (minced)
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 tablespoons Unsalted butter
• 6 leaves Fresh sage leaves (optional for sauce)

Directions

Step 1

Make the ravioli dough: Place the flour in a mound on a clean surface and make a well in the center. Crack the eggs into the well. Using a fork, beat the eggs, gradually pulling in the surrounding flour until a dough forms. Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

Step 2

Prepare the filling: Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped mushrooms and cook until softened and their moisture has evaporated, about 5 minutes. Add the spinach and cook until wilted. Remove from heat and let cool.

Step 3

Combine the filling ingredients: Once cool, finely chop the mushroom and spinach mixture. Mix it with the ricotta and Parmesan cheese in a bowl. Add salt and pepper to taste. Set aside.

Step 4

Roll out the pasta dough: Divide the dough into four portions. Using a pasta roller or rolling pin, roll each portion into thin sheets (around 1/16 inch thick). Keep the sheets covered with a damp towel to prevent drying out.

Step 5

Assemble the ravioli: Place small dollops (about 1 teaspoon) of filling spaced 2 inches apart on one sheet of pasta. Lightly brush water around each dollop. Cover with a second sheet of pasta, pressing around the filling to seal. Cut out ravioli using a pastry cutter, ravioli stamp, or knife. Repeat with remaining dough and filling.

Step 6

Cook the ravioli: Bring a large pot of salted water to a boil. Drop in the ravioli in batches and cook for 3–4 minutes or until they float to the surface. Remove with a slotted spoon.

Step 7

Prepare the sage butter sauce: In a skillet over medium heat, melt the butter until it begins to brown slightly. Add the sage leaves, if desired, and cook for 1–2 minutes until aromatic.

Step 8

Serve: Toss the cooked ravioli gently in the sage butter sauce and serve immediately with additional Parmesan cheese, if desired.

Nutrition Facts

Serving size	(1427.8g)

Amount per serving	% Daily Value*
Calories	3215.5

Total Fat 186.5g	0%
Saturated Fat 96.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1023.3mg	0%
Sodium 6640.8mg	0%
Total Carbohydrate 228.9g	0%
Dietary Fiber 14.8g	0%
Total Sugars 5.7g
Protein 174.4g	0%

Vitamin D 120IU	0%
Calcium 3993.7mg	0%
Iron 23.7mg	0%
Potassium 1724.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 21.2%

Carbs: 27.8%