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How to Make Mushroom and Spinach Ravioli with Chive Butter Sauce - A Step-by-Step Guide

There's something undeniably special about homemade pasta. The tender, chewy texture and rich, comforting flavor of fresh pasta is a truly delightful experience. And when you take that handmade pasta and fill it with a savory, earthy mushroom and spinach mixture, the result is pure culinary magic.

This recipe for Mushroom and Spinach Ravioli with Chive Butter Sauce is a labor of love, but the end result is well worth the effort. The velvety smooth pasta dough wrapped around a flavorfu...

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Ingredients

  • 1 teaspoon olive oil
  • 1 ½ tablespoons water, or more if needed
  • 2 eggs
  • 2 cups all-purpose flour, or more if needed
  • ¼ teaspoon salt
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • ½ cup chopped onion
  • 1 (8 ounce) package fresh mushrooms, coarsely chopped
  • 4 ounces cream cheese, softened
  • ⅓ cup grated Parmesan cheese
  • ½ cup mozzarella cheese
  • ½ cup frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon ground cayenne pepper
  • salt and ground black pepper to taste
  • 1 egg white, beaten
  • 3 tablespoons butter
  • 1 ½ teaspoons chopped fresh chives

Information

  • Prep Time: 2 hrs
  • Cook Time: 20 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 6
  • Yield: 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.

    • Nutrition

    371 cal.

    • Total Fat: 19g
    • Saturated Fat: 10g
    • Cholesterol: 108mg
    • Sodium: 392mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 14g
    • Vitamin C: 4mg
    • Calcium: 179mg
    • Iron: 3mg
    • Potassium: 308mg

    Categories

    Mushroom recipes
    Spinach recipes
    Ravioli recipes