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Mushroom and Spinach Ravioli with Chive Butter Sauce

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!
Print Recipe
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 2539.5 kcal

Equipment

  • 1 Pasta Machine or Rolling Pin Essential for rolling dough thinly and uniformly.
  • 2 Large Mixing Bowls For preparing pasta dough and ravioli filling.
  • 2 Skillets One for sautéing vegetables, another for browning butter sauce.
  • 1 Large Pot For boiling the fresh ravioli.
  • 1 3-4 inch Round Cookie Cutter For cutting uniform pasta circles and shaping sealed ravioli.

Ingredients
  

Main

  • 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.

Notes

1. Pasta Dough: Proper hydration is crucial; avoid over-kneading, which can make the dough tough. Allow sufficient resting time for the gluten to relax, making it easier to roll very thinly without tearing. 2. Filling: Ensure the mushroom mixture is thoroughly cooked and all liquid has evaporated before cooling and incorporating into the cheese mix. This prevents a watery filling that could make ravioli soggy or burst. Squeeze thawed spinach very dry. 3. Sealing: Use the egg white sparingly but effectively to create a strong seal around the ravioli edges. Press firmly to prevent them from opening during cooking. 4. Chive Butter Sauce: Watch the butter carefully as it browns to achieve a rich, nutty flavor without burning. Serve immediately with the hot, drained ravioli to enjoy the sauce at its best.