Name: Spinach Mushroom Alfredo Ravioli Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour, plus more for dusting; 3 large eggs; 1 tablespoon olive oil; 1/2 teaspoon salt; 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; 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

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Introduction

Spinach Mushroom Alfredo Ravioli is a delicious and comforting homemade pasta dish that blends tender ravioli filled with savory spinach and mushrooms with a rich, creamy Alfredo sauce. Perfect for a special dinner or a cozy meal at home, this recipe is easier than you might think.

This dish shows a white bowl filled with a creamy white sauce as the base layer, with vibrant green cooked spinach pieces mixed evenly throughout. On top, there are five large, golden-yellow ravioli arranged mostly on the sauce and spinach, with crimped edges and a smooth texture. Sitting on center is a generous heap of sautéed brown mushrooms with a glossy, slightly caramelized surface, sprinkled with small bits of green herbs and finely grated white cheese. The dish has a light sprinkle of black pepper scattered on it, adding specks of color contrast. The bowl is placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour, plus more for dusting
3 large eggs
1 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon olive oil (for sautéing)
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 (for filling)
Salt and freshly ground black pepper to taste
Pinch of nutmeg
1/2 cup (1 stick) unsalted butter
2 cloves garlic, minced (for sauce)
2 cups heavy cream
1 cup grated Parmesan cheese, plus more for serving
1/4 teaspoon salt, or to taste (for sauce)
1/4 teaspoon freshly ground black pepper, or to taste (for sauce)
Pinch of nutmeg (for sauce)

Instructions

Step 1: In a large bowl, whisk together the flour and salt. Make a well in the center of the flour mixture.
Step 2: Crack the eggs into the well, then add the olive oil. Using a fork, gradually incorporate the flour into the eggs, starting from the center and working outward until a shaggy dough forms.
Step 3: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. Add flour or water as needed to achieve the right consistency.
Step 4: Form the dough into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 30 minutes to 1 hour.
Step 5: Heat olive oil in a large skillet over medium heat. Add shallot and cook until softened, about 3-5 minutes.
Step 6: Add mushrooms and cook for 8-10 minutes until tender and moisture has evaporated, stirring occasionally.
Step 7: Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
Step 8: Add minced garlic and cook for 1 minute until fragrant. Season with salt, pepper, and a pinch of nutmeg.
Step 9: Remove from heat. Transfer the mixture to a bowl, add Parmesan and ricotta cheeses, and mix well. Adjust seasoning if needed.
Step 10: Divide dough in half. Keep one half wrapped. Roll out the other half on a floured surface as thin as possible using a rolling pin or pasta machine.
Step 11: Cut dough into squares or circles. Place about 1 teaspoon of filling on each piece without overfilling.
Step 12: Moisten edges with water or egg wash. Fold dough over filling and press firmly to seal. Crimp edges with a fork if desired.
Step 13: Repeat with remaining dough and filling. Place ravioli on a floured baking sheet to prevent sticking.
Step 14: To freeze, place ravioli on baking sheet in freezer for 30 minutes until firm, then transfer to freezer bag. Freeze up to 2-3 months.
Step 15: For the Alfredo sauce, melt butter in a saucepan over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
Step 16: Pour in heavy cream and bring to a simmer, stirring occasionally.
Step 17: Reduce heat to low and simmer 5-7 minutes until sauce thickens slightly.
Step 18: Remove from heat and stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg.
Step 19: Keep sauce warm on low heat. Add a splash of milk or cream if too thick.
Step 20: Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-5 minutes until they float and are tender.
Step 21: Remove ravioli with a slotted spoon and drain well.
Step 22: Gently toss cooked ravioli with warm Alfredo sauce to coat evenly.
Step 23: Serve immediately, garnished with extra Parmesan, fresh parsley, or a drizzle of olive oil.

Tips & Variations

For a richer filling, add a small amount of shredded mozzarella or cream cheese to the spinach and mushroom mixture.
If you don’t have fresh spinach, frozen spinach (thawed and drained) works well too.
Use a pasta machine for more even, thin ravioli sheets and easier rolling.
Try adding a pinch of red pepper flakes in the sauce for a gentle kick.
To save time, use store-bought fresh pasta sheets or ravioli and focus on making the filling and sauce.

Storage

Store cooked ravioli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or sauce to keep them tender. Uncooked ravioli can be frozen on a baking sheet, then transferred to a freezer bag for up to 2-3 months; cook from frozen without thawing, adding a minute or two to the boil time.

How to Serve

The dish shows a close-up of five yellow ravioli pieces with crimped edges, sitting in a creamy white sauce with visible green spinach leaves mixed in. On top of the ravioli, there are several browned, sliced mushrooms sprinkled with grated cheese and small green herb pieces. The ravioli are arranged in a circular pattern within a white bowl with a slight rustic rim, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other mushrooms for the filling?

Yes, you can use button mushrooms, portobello, or shiitake mushrooms as alternatives. Just make sure to cook them thoroughly to remove excess moisture.

How thin should I roll the pasta dough?

Roll the dough thin enough to see your hand through it but not so thin that it tears easily. Using a pasta machine, aim for settings 6 or 7 on most machines for perfect thickness.