Mushroom and Spinach Ravioli with Chive Butter Sauce

Mushroom and Spinach Ravioli with Chive Butter Sauce

62
larkspur 679

"This homemade ravioli is actually vegetarian, although no one who tries it can tell! The savory filling contains three different cheeses, mushrooms, and spinach. Although it's a rather time-consuming recipe to prepare, the results are well worth it!"

Ingredients 2 h 20 m {{adjustedServings}} servings 371 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest.
  2. Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool.
  3. Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper.
  4. Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling.
  5. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.
  6. To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.
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Footnotes

  • Cook's Note
  • When re-rolling the pasta scraps, it really helps to moisten both sides of the dough to avoid toughness.
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Reviews 62

  1. 76 Ratings

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kariannz
7/6/2010

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!

Marilyn
11/2/2010

Absolutely love it! I skipped the mushrooms (hubby won't eat them) and I added chardonnay and lemon juice to the sauce. Came out perfect. I'm making more this weekend.

SergeV
6/21/2010

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!