Description
This Spinach Mushroom Alfredo Ravioli recipe features homemade pasta dough filled with a savory mixture of sautéed mushrooms, fresh spinach, Parmesan, and ricotta cheese, all served in a rich, creamy Alfredo sauce. Perfectly tender ravioli are complemented by a flavorful sauce with garlic, butter, and nutmeg, making a comforting and elegant meal ideal for family dinners or special occasions.
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 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
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 the flour and salt. Create a well in the center and crack in the eggs and add olive oil. Gradually incorporate flour into the eggs with a fork until a shaggy dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Adjust flour or water as needed for the right consistency.
- Rest the dough: Form the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes to 1 hour to relax the gluten.
- Sauté vegetables: Heat olive oil in a skillet over medium heat. Cook shallots until softened, about 3-5 minutes. Add mushrooms and cook until tender and moisture is released, about 8-10 minutes, stirring occasionally.
- Add spinach and garlic: Add chopped spinach and cook until wilted, about 2-3 minutes. Stir in minced garlic and cook for 1 minute until fragrant. Season with salt, pepper, and nutmeg. Remove from heat and allow to cool slightly.
- Prepare filling: Transfer vegetable mixture to a bowl. Stir in Parmesan and ricotta cheeses. Adjust seasoning to taste.
- Roll out dough: Divide dough in half. Keep one half wrapped. Roll out the other half as thinly as possible on a floured surface or use a pasta machine, setting thickness to 6 or 7.
- Cut and fill ravioli: Cut dough into squares or circles. Place 1 teaspoon of filling in the center of each piece. Brush edges with water or egg wash, fold over, and seal edges firmly, crimping with a fork if desired to ensure closure.
- Repeat for remaining dough and filling: Assemble all ravioli and lay them on a floured baking sheet.
- Freeze if desired: For storage, freeze ravioli on the baking sheet until firm, about 30 minutes, then transfer to a freezer bag for up to 2-3 months.
- Make Alfredo sauce: In a large saucepan, melt butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant but not browned.
- Add cream and simmer: Pour in heavy cream, bring to a simmer, and reduce heat to low. Cook for 5-7 minutes until sauce thickens slightly, stirring occasionally.
- Finish sauce: Remove from heat and stir in Parmesan cheese until melted smooth. Season with salt, pepper, and nutmeg. Keep warm over low heat, thinning with cream if sauce gets 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 and coat: Use a slotted spoon to transfer ravioli to the Alfredo sauce. Gently toss to coat evenly.
- Serve: Plate ravioli immediately and garnish with extra Parmesan, chopped parsley, or a drizzle of olive oil as desired.
Notes
- Resting the dough is crucial for easy rolling and tender pasta texture.
- Do not overfill ravioli to prevent bursting during cooking.
- Use a pasta machine for uniform thickness and easier rolling.
- Fresh ravioli cook quickly; watch to prevent overcooking.
- Alfredo sauce can be thinned with milk or cream if it thickens too much.
- Ravioli can be frozen before cooking for convenience.
