Description
This Spinach Mushroom Alfredo Ravioli recipe features homemade pasta filled with a savory mixture of sautéed spinach and mushrooms, ricotta, and Parmesan cheese, served in a creamy, luscious Alfredo sauce. The dish is perfect for an elegant dinner or special occasion and combines fresh ingredients with classic Italian flavors for a rich, comforting meal.
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
- Prepare the dough: In a large bowl, whisk together the flour and salt. Make a well in the center of the flour mixture. Crack the eggs into the well and add the olive oil. Gradually incorporate the flour into the eggs using a fork, starting from the center and working outward until a shaggy dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. Adjust with flour or water as needed. Form into a ball, wrap tightly with plastic wrap, and let rest at room temperature for 30-60 minutes to relax the gluten.
- Cook the filling: Heat olive oil in a large skillet over medium heat. Add shallot and cook 3-5 minutes until softened. Add mushrooms and cook 8-10 minutes until they release moisture and become tender. Stir occasionally. Add spinach and cook for 2-3 minutes until wilted, stirring frequently. Add minced garlic and cook another minute until fragrant. Season with salt, pepper, and nutmeg. Remove from heat and let cool slightly.
- Mix filling: Transfer the spinach mushroom mixture to a bowl. Add Parmesan cheese and ricotta cheese and mix well. Taste and adjust seasonings as needed.
- Roll out dough: Divide the rested dough in half. Keep one half wrapped to prevent drying. On a floured surface, roll out the other half very thinly with a rolling pin or pasta machine (settings 6 or 7). Dough should be thin enough to see your hand through it.
- Cut and fill ravioli: Cut the dough into squares or circles using a ravioli cutter or knife. Place about 1 teaspoon of filling in the center of each piece. Avoid overfilling to prevent bursting.
- Seal ravioli: Brush the dough edges with water or egg wash. Fold over the filling to form triangles or squares, press edges firmly to seal, removing air pockets. Crimp edges with a fork for decoration and a tight seal.
- Prepare ravioli for cooking or freezing: Place assembled ravioli on a floured baking sheet. If not cooking immediately, freeze ravioli on the sheet until firm (about 30 minutes), then transfer to freezer bags for up to 2-3 months.
- Make Alfredo sauce: Melt butter in a large saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute, careful not to burn. Pour in heavy cream and simmer, stirring occasionally, for 5-7 minutes until slightly thickened. Remove from heat, stir in Parmesan cheese until smooth. Season with salt, pepper, and nutmeg. Keep warm over low heat, thinning with milk or additional cream if needed.
- Cook ravioli: Bring a large pot of salted water to a boil. Add ravioli gently in batches, avoiding overcrowding. Cook 3-5 minutes until ravioli float to the surface and are tender.
- Drain and toss: Use a slotted spoon to remove ravioli and drain well. Gently toss cooked ravioli with Alfredo sauce until evenly coated.
- Serve: Plate ravioli immediately. Garnish with extra grated Parmesan cheese, chopped fresh parsley, or a drizzle of olive oil as desired.
Notes
- Resting the dough makes it easier to roll and results in more tender pasta.
- Ensure filling is cooled before assembling to prevent dough from becoming soggy.
- Do not overfill ravioli as they may burst during cooking.
- Ravioli can be frozen before cooking and cooked directly from frozen, adding an extra minute or two to cooking time.
- Use a gentle touch when rolling and sealing ravioli to keep the dough thin but intact.
- Adjust seasoning in filling and sauce to your taste preference.
- Fresh ravioli cooks quickly; watch closely to avoid overcooking.
