Description
This homemade ravioli is actually vegetarian, although no one who tries it can tell! The savory filling contains three different cheeses, mushrooms, and spinach. Although it’s a rather time-consuming recipe to prepare, the results are well worth it!
Ingredients
- 1 teaspoon olive oil
- 1 ½ tablespoons water, or more if needed
- 2 eggs
- 2 cups all-purpose flour, or more if needed
- ¼ teaspoon salt
- 1 teaspoon olive oil
- 1 clove garlic, minced
- ½ cup chopped onion
- 1 (8 ounce) package fresh mushrooms, coarsely chopped
- 4 ounces cream cheese, softened
- ⅓ cup grated Parmesan cheese
- ½ cup mozzarella cheese
- ½ cup frozen chopped spinach, thawed and drained
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- ½ teaspoon ground cayenne pepper
- salt and ground black pepper to taste
- 1 egg white, beaten
- 3 tablespoons butter
- 1 ½ teaspoons chopped fresh chives
Instructions
- Whisk together 1 teaspoon olive oil
- water
- and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl
- and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth
- 5 to 10 minutes
- adding more flour or water as needed. Wrap dough tightly with plastic wrap
- and set aside to rest.
- Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften
- about 2 minutes. Add the mushrooms
- and continue cooking and stirring until the vegetables are soft and the liquid has evaporated
- about 10 minutes. Remove from heat
- and allow to cool.
- Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture
- Parmesan cheese
- mozzarella cheese
- spinach
- 1 tablespoon chives
- parsley
- and cayenne pepper. Season with salt and pepper.
- Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time
- brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta
- then cover with a second piece of pasta
- pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet
- and repeat the process with the remaining pasta and filling.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
- stir in the ravioli and return to a boil. Cook until the pasta floats to the top
- 3 to 4 minutes; drain.
- To make sauce: Melt butter in a skillet over high heat
- cooking and stirring until browned
- 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.
Prep Time: 2 hrs
Cook Time: 20 mins
Total Time: 2 hrs 20 mins
Servings: 6