Description
A delightful homemade Spinach Mushroom Alfredo Ravioli recipe that combines fresh pasta dough filled with a savory mixture of mushrooms, spinach, and ricotta cheese, served with a creamy garlic Alfredo sauce. Perfect for an impressive and comforting Italian meal made from scratch.
Ingredients
Scale
Pasta Dough
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Ravioli 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
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
- Prepare Dough: In a large bowl, whisk together the flour and salt. Create a well in the center, crack the eggs into it, and add olive oil. Gradually incorporate the flour into the eggs with a fork, forming a shaggy dough.
- Knead Dough: Transfer the dough to a floured surface. Knead for 8-10 minutes until smooth and elastic, adding flour or water as needed to achieve the right consistency.
- Rest Dough: Shape the dough into a ball, wrap tightly in plastic wrap, and let it rest at room temperature for 30-60 minutes to relax gluten.
- Cook Filling Ingredients: Heat olive oil in a skillet over medium heat. Sauté shallot until softened, about 3-5 minutes, then add mushrooms and cook until tender, about 8-10 minutes. Add spinach and cook until wilted, 2-3 minutes, then garlic for 1 minute. Season with salt, pepper, and nutmeg.
- Mix Filling: Remove skillet from heat and cool slightly. Transfer vegetables to a bowl and stir in Parmesan and ricotta cheeses. Adjust seasoning to taste.
- Roll Out Dough: Divide dough in half, keep one half wrapped, and roll out the other half into a thin sheet on a floured surface using a rolling pin or pasta machine (settings 6 or 7).
- Cut and Fill Ravioli: Cut dough into squares or circles. Place a teaspoon of filling in the center of each piece. Brush edges with water or egg wash, fold, and seal edges firmly, crimping with a fork if desired.
- Arrange Ravioli: Place finished ravioli on a floured baking sheet. Optionally freeze for 30 minutes before transferring to a freezer bag for storage up to 2-3 months.
- Make Alfredo Sauce: In a saucepan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Add heavy cream and bring to a simmer, then reduce heat to low. Simmer 5-7 minutes, stirring often to thicken.
- Finish Sauce: Remove sauce from heat and stir in Parmesan until smooth. Season with salt, pepper, and nutmeg. Keep warm on low heat, adding milk or cream if too thick.
- Cook Ravioli: Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-5 minutes until they float and are tender. Drain with a slotted spoon.
- Toss and Serve: Gently toss cooked ravioli with Alfredo sauce to coat evenly. Serve immediately, garnished with extra Parmesan, chopped parsley, or a drizzle of olive oil.
Notes
- Ensure the dough rests to make it easier to roll out and shape.
- Do not overfill ravioli to prevent bursting during cooking.
- Fresh ravioli cook quickly; watch closely to avoid overcooking.
- Freezing ravioli before cooking helps them hold their shape better.
- Adjust seasoning in the filling and sauce to your preference.
- Use a pasta machine if available for more even and thinner pasta sheets.
