Description
This Spinach Mushroom Alfredo Ravioli recipe offers a delicious homemade pasta dish filled with a savory blend of sautéed mushrooms, fresh spinach, Parmesan, and ricotta cheeses. Topped with a rich and creamy Alfredo sauce, this recipe combines the comforting flavors of Italian cuisine in a satisfying, elegant meal. Perfect for a special dinner or weekend cooking project, it features fresh handmade ravioli with a luscious mushroom-spinach filling and indulgent cream sauce.
Ingredients
Scale
For the Ravioli Dough
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Filling
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 8 ounces cremini mushrooms, sliced
- 5 ounces fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup ricotta cheese
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- Pinch of nutmeg
For the Alfredo Sauce
- 1/2 cup (1 stick) unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- Pinch of nutmeg
Instructions
- Make the dough: In a large bowl, whisk together the flour and salt. Make a well in the center, add eggs and olive oil, and gradually incorporate flour until a shaggy dough forms.
- Knead the dough: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Adjust flour or water as needed to achieve proper consistency.
- Rest the dough: Form the dough into a ball, wrap tightly in plastic, and let rest at room temperature for 30 to 60 minutes to relax the gluten.
- Prepare the filling: Heat olive oil in skillet over medium heat. Sauté shallots for 3-5 minutes until softened.
- Cook mushrooms: Add sliced mushrooms to skillet; cook 8-10 minutes until tender and moisture evaporates, stirring occasionally.
- Add spinach and garlic: Stir in chopped spinach and cook 2-3 minutes until wilted. Add minced garlic, cooking 1 minute until fragrant. Season with salt, pepper, and nutmeg.
- Combine filling ingredients: Remove from heat, cool slightly, then transfer to bowl. Stir in Parmesan and ricotta cheese. Adjust seasoning as needed.
- Roll out dough: Divide dough in half, keeping one half wrapped. Roll out other half on floured surface as thinly as possible using rolling pin or pasta machine (setting 6 or 7).
- Cut dough into shapes: Use ravioli cutter or knife to cut dough into squares or circles, optionally using a template for uniformity.
- Fill and seal ravioli: Place 1 teaspoon filling in center of each dough piece. Brush edges with water or egg wash, fold over filling to form shape, and press edges firmly to seal, removing air pockets. Use fork to crimp edges decoratively.
- Repeat for remaining dough and filling: Arrange ravioli on floured baking sheet.
- Freeze if desired: Freeze ravioli on baking sheet for 30 minutes until firm, then transfer to freezer bag for storage up to 2-3 months.
- Make Alfredo sauce: Melt butter in saucepan over medium heat. Add minced garlic and cook 1 minute until fragrant.
- Add cream and simmer: Pour in heavy cream, bring to simmer, then reduce heat and cook 5-7 minutes until thickened, stirring occasionally.
- Finish sauce: Remove from heat, stir in Parmesan cheese until smooth. Season with salt, pepper, and nutmeg. Keep warm on low heat, thinning with milk or cream if needed.
- Cook ravioli: Boil large pot of salted water. Drop ravioli in batches, cooking 3-5 minutes until they float and are tender.
- Drain ravioli: Remove with slotted spoon and drain well.
- Toss with sauce: Gently coat cooked ravioli with Alfredo sauce in saucepan.
- Serve: Plate immediately, garnish with extra Parmesan, fresh parsley, or drizzle of olive oil.
Notes
- Resting the dough is crucial for easier rolling and better texture.
- Do not overfill ravioli to prevent bursting during cooking.
- Freezing ravioli before cooking helps them hold shape during boiling.
- Use freshly grated Parmesan for best flavor and smooth melting.
- If the Alfredo sauce becomes too thick, thin it with a small amount of milk or cream.
- Serve immediately for best texture and flavor.
