Mushroom and Spinach Ravioli with Chive Butter Sauce52 Reviews
- Prep: 2 hr
- Cook: 20 min
- Ready In: 2 hr 20 min
“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!” - by larkspur
Original recipe yields 6 servings
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 371 cal
- 19 g
- 36.3 g
Based on a 2,000 calorie diet
Reviews (52)Rate This Recipe
"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 t..." See morehem into squares and stuffed them and it turned out great!"
"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...." See more"
"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 ..." See moreblended 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!"
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