Description
This Spinach Mushroom Alfredo Ravioli recipe combines homemade tender ravioli stuffed with a sautéed spinach and mushroom filling, all smothered in a rich, creamy Alfredo sauce. Perfect for a comforting Italian meal, the dish balances earthy mushrooms, fresh spinach, and creamy cheeses in delicate pasta pockets, finished with a decadent butter and Parmesan cream sauce.
Ingredients
For the Pasta 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 clove garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup ricotta cheese
- 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
- Prepare the Dough: In a large bowl, whisk together the flour and salt. Make a well in the center. Crack the eggs into the well and add olive oil. Gradually incorporate the 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, adding flour or water as needed. Form into a ball, wrap in plastic wrap, and rest for 30-60 minutes at room temperature.
- Cook the Filling: Heat olive oil in a large skillet over medium heat. Sauté shallot until softened, 3-5 minutes. Add mushrooms and cook until tender, 8-10 minutes. Add spinach and cook until wilted, 2-3 minutes. Stir in garlic and cook 1 minute more. Season with salt, pepper, and nutmeg. Remove from heat and cool slightly.
- Mix the Filling: Transfer mushroom-spinach mixture to a bowl. Stir in Parmesan and ricotta cheese. Adjust seasoning to taste.
- Roll and Cut Dough: Divide dough in half, keep one half wrapped. Roll out the other half on a floured surface very thin using a rolling pin or pasta machine (thickness setting 6 or 7).
- Shape Ravioli: Cut dough into squares or circles. Place about 1 teaspoon of filling in the center of each piece. Brush edges with water or egg wash. Fold and seal edges firmly, removing air pockets. Crimp edges for decoration and to seal. Place ravioli on a floured baking sheet.
- Freeze if Needed: Freeze assembled ravioli on a baking sheet for 30 minutes until firm before transferring to a freezer bag for up to 2-3 months.
- Make Alfredo Sauce: In a saucepan, melt butter over medium heat. Add garlic and cook 1 minute until fragrant. Pour in heavy cream and bring to a simmer. Reduce heat and simmer 5-7 minutes until slightly thickened. Remove from heat, stir in Parmesan until smooth. Season with salt, pepper, and nutmeg. Keep warm.
- Cook Ravioli: Bring a large pot of salted water to a boil. Add ravioli in batches, cooking 3-5 minutes until they float and are tender. Remove with a slotted spoon and drain.
- Toss and Serve: Gently toss cooked ravioli with Alfredo sauce to coat evenly. Serve immediately, garnished with extra Parmesan, fresh parsley, or a drizzle of olive oil.
Notes
- Allowing the dough to rest is key to easier rolling and tender ravioli.
- Be careful not to overfill the ravioli to prevent bursting during cooking.
- Fresh ravioli cook quickly; watch closely to avoid overcooking.
- You can freeze uncooked ravioli for convenience; just add extra cooking time when frozen.
- Adjust seasoning in filling and sauce to your preference for the best flavor balance.
- Use a pasta machine if available for more even and thinner dough.
- Use fresh Parmesan cheese for optimal flavor in both filling and sauce.
