Description
This Spinach Mushroom Alfredo Ravioli recipe combines homemade pasta filled with a savory mixture of sautéed mushrooms, fresh spinach, ricotta, and Parmesan cheeses. Served with a creamy, garlicky Alfredo sauce, this dish is a delicious and elegant Italian-inspired meal that is perfect for a comforting dinner. The recipe guides you through making fresh ravioli dough, preparing the filling, assembling the ravioli, and finishing with a luscious Alfredo 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 flour and salt, forming a well in the center. Crack eggs and add olive oil into the well. Gradually incorporate the flour into the eggs with a fork 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 with flour or water as needed to get the right consistency.
- Rest the Dough: Shape dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30-60 minutes to relax gluten.
- Prepare Filling: Heat olive oil in a large skillet over medium heat. Sauté finely chopped shallot until softened, about 3-5 minutes. Add sliced mushrooms and cook until tender and moisture released, 8-10 minutes, stirring occasionally.
- Add Spinach and Garlic: Add chopped spinach and cook until wilted, 2-3 minutes. Stir in minced garlic and cook for 1 minute until fragrant. Season with salt, pepper, and nutmeg.
- Combine Filling Ingredients: Remove skillet from heat and let cool slightly. Transfer mixture to a bowl and mix in Parmesan and ricotta cheese. Adjust seasoning to taste.
- Roll Out Dough: Divide dough into two halves, keeping one half wrapped to prevent drying. Roll out other half on floured surface as thinly as possible using a rolling pin or pasta machine (settings 6 or 7).
- Cut Dough Shapes: Use a ravioli cutter or knife to cut dough into squares or circles. Use a template for uniform shape if available.
- Fill and Seal Ravioli: Place about 1 teaspoon of filling onto each piece of dough. Brush edges with water or egg wash, fold over, and press edges firmly to seal. Crimp edges with a fork for decoration and security.
- Repeat Assembly: Continue filling and sealing remaining dough pieces. Place finished ravioli on a floured baking sheet to avoid sticking.
- Freeze Ravioli (Optional): For storage, freeze ravioli on the baking sheet for 30 minutes until firm, then transfer to freezer bags for up to 2-3 months.
- Make Alfredo Sauce: In a saucepan, melt butter over medium heat. Add minced garlic and cook 1 minute until fragrant. Pour in heavy cream and bring to simmer, stirring occasionally.
- Thicken Sauce: Reduce heat to low and simmer for 5-7 minutes until sauce thickens slightly, stirring occasionally to prevent sticking.
- Finish Sauce: Remove from heat and stir in grated Parmesan cheese until smooth. Season with salt, pepper, and nutmeg. Keep warm over low heat, adding extra cream to thin if necessary.
- Cook Ravioli: Bring a large pot of salted water to boil. Gently add ravioli in batches, cooking 3-5 minutes until they float and are tender.
- Drain Ravioli: Use slotted spoon to remove ravioli, draining well.
- Toss with Sauce and Serve: Gently toss ravioli in the warm Alfredo sauce until coated. Serve immediately garnished with extra Parmesan, chopped parsley, or a drizzle of olive oil.
Notes
- When making dough, kneading is essential to develop gluten for firm ravioli structure.
- Resting the dough improves elasticity and prevents shrinking when rolling.
- Do not overfill ravioli to avoid bursting during cooking.
- Fresh ravioli cook quickly; watch for them to float to the surface as an indicator.
- Alfredo sauce can be thinned with milk or cream if it becomes too thick.
- Ravioli can be frozen before cooking; cook from frozen adding 1-2 minutes to cooking time.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: spinach mushroom ravioli, homemade ravioli, spinach mushroom alfredo, ravioli recipe, homemade pasta, Italian pasta dish, spinach alfredo
