Spinach Mushroom Alfredo Ravioli Recipe

Introduction

Spinach Mushroom Alfredo Ravioli is a delightful homemade pasta dish that combines tender ravioli filled with a savory spinach and mushroom mixture, all coated in a rich and creamy Alfredo sauce. This recipe is perfect for a comforting meal that impresses without fuss.

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 3 large eggs
• 1 tablespoon olive oil (for dough)
• 1/2 teaspoon salt (for dough)
• 1 tablespoon olive oil (for filling)
• 1 shallot, finely chopped
• 8 ounces cremini mushrooms, sliced
• 5 ounces fresh spinach, roughly chopped
• 1/4 cup grated Parmesan cheese (for filling)
• 1/4 cup ricotta cheese
• 1 clove garlic, minced (for filling)
• Salt and freshly ground black pepper to taste
• Pinch of nutmeg
• 1/2 cup (1 stick) unsalted butter
• 2 cloves garlic, minced (for sauce)
• 2 cups heavy cream
• 1 cup grated Parmesan cheese (for sauce), plus more for serving
• 1/4 teaspoon salt, or to taste (for sauce)
• 1/4 teaspoon freshly ground black pepper, or to taste (for sauce)
• Pinch of nutmeg (for sauce)

Instructions

1. Step 1: In a large bowl, whisk together the flour and salt. Make a well in the center of the flour mixture.
2. Step 2: Crack the eggs into the well, then add 1 tablespoon olive oil.
3. Step 3: Using a fork, gradually incorporate the flour into the eggs, starting from the center and working outward until a shaggy dough forms.
4. Step 4: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding flour or water as needed.
5. Step 5: Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for 30 minutes to 1 hour.
6. Step 6: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped shallot and cook until softened, about 3-5 minutes.
7. Step 7: Add sliced mushrooms and cook until tender and their moisture evaporates, about 8-10 minutes, stirring occasionally.
8. Step 8: Add chopped spinach and cook until wilted, about 2-3 minutes, stirring frequently.
9. Step 9: Stir in 1 clove minced garlic and cook for 1 minute until fragrant. Season with salt, pepper, and a pinch of nutmeg.
10. Step 10: Remove skillet from heat and let mixture cool slightly. Transfer to a bowl and mix in Parmesan and ricotta cheese.
11. Step 11: Taste the filling and adjust seasoning as desired.
12. Step 12: Divide dough in half, keeping one half wrapped. Roll out the other half on a floured surface as thinly as possible using a rolling pin or pasta machine.
13. Step 13: Cut the dough into squares or circles with a ravioli cutter or knife.
14. Step 14: Place about 1 teaspoon of filling in the center of each dough piece, avoiding overfilling.
15. Step 15: Brush edges with water or egg wash. Fold dough over filling and press edges firmly to seal, removing air pockets. Crimp edges with a fork if desired.
16. Step 16: Repeat with remaining dough and filling, placing assembled ravioli on a floured baking sheet.
17. Step 17: To freeze, place the baking sheet with ravioli in the freezer for 30 minutes, then transfer ravioli to a freezer bag and store up to 2-3 months.
18. Step 18: For the sauce, melt butter in a large saucepan over medium heat.
19. Step 19: Add 2 cloves minced garlic and cook for 1 minute until fragrant, avoiding burning.
20. Step 20: Pour in heavy cream and bring to a simmer, stirring occasionally.
21. Step 21: Reduce heat to low and simmer 5-7 minutes until sauce thickens slightly, stirring to prevent sticking.
22. Step 22: Remove from heat and stir in Parmesan cheese until melted and smooth.
23. Step 23: Season sauce with salt, pepper, and a pinch of nutmeg. Adjust to taste.
24. Step 24: Keep Alfredo sauce warm over low heat. Thin with a little milk or cream if it becomes too thick.
25. Step 25: Bring a large pot of salted water to a boil.
26. Step 26: Gently add ravioli to boiling water in batches, avoiding overcrowding.
27. Step 27: Cook ravioli 3-5 minutes until they float and are tender.
28. Step 28: Remove ravioli with a slotted spoon and drain well.
29. Step 29: Toss ravioli gently with warm Alfredo sauce to coat evenly.
30. Step 30: Serve immediately, garnished with extra Parmesan, fresh parsley, or a drizzle of olive oil.

Tips & Variations

• Use a pasta machine for even thinner and more uniform dough sheets.
• Try substituting cremini mushrooms with shiitake or portobello for a deeper flavor.
• For a lighter sauce, use half-and-half instead of heavy cream, but expect a thinner consistency.
• Freeze uncooked ravioli on a baking sheet first to prevent sticking before bagging.
• Add fresh herbs like basil or thyme to the filling for an extra layer of flavor.

Storage

Store cooked ravioli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or Alfredo sauce to prevent drying. Uncooked ravioli can be frozen for 2-3 months; cook them directly from frozen, adding an extra minute or two to the boiling time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pasta dough instead of making my own?

Yes, pre-made pasta dough works well and saves time. Just roll it out thinly and follow the filling and cooking steps as usual.

Can I prepare the ravioli filling in advance?

Absolutely. The spinach and mushroom filling can be made a day ahead and refrigerated. Allow it to come to room temperature before filling the dough.

Spinach Mushroom Alfredo Ravioli Recipe

Print Recipe

★★★★★

4.5 from 131 reviews

This Spinach Mushroom Alfredo Ravioli recipe combines homemade pasta dough filled with a savory mixture of sautéed cremini mushrooms, fresh spinach, Parmesan, and ricotta cheeses. The ravioli are served with a creamy, rich Alfredo sauce made from butter, garlic, heavy cream, and Parmesan cheese. Perfect for a comforting and elegant homemade Italian meal.

• Author: Lara
• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta Dough

• 2 cups all-purpose flour, plus more for dusting
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt

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

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

1. Prepare the dough: In a large bowl, whisk together the flour and salt. Make a well in the center of the flour mixture.
2. Add eggs and oil: Crack the eggs into the well, then add the olive oil.
3. Mix dough: Using a fork, gradually incorporate the flour into the eggs, starting from the center and working outward until a shaggy dough forms.
4. Knead dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic; adjust with flour or water as needed.
5. Rest dough: Form into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes to 1 hour.
6. Sauté shallot: Heat olive oil in a skillet over medium heat. Add chopped shallot and cook for 3-5 minutes until softened.
7. Cook mushrooms: Add sliced mushrooms and cook 8-10 minutes until tender and moisture evaporated, stirring occasionally.
8. Add spinach: Add chopped spinach and cook 2-3 minutes until wilted, stirring frequently.
9. Add garlic and season: Stir in minced garlic and cook 1 minute until fragrant, then season with salt, pepper, and nutmeg.
10. Prepare filling: Remove skillet from heat, let cool slightly, transfer mixture to a bowl, add Parmesan and ricotta, mix well, and adjust seasoning as needed.
11. Roll dough: Divide dough in half. Roll one portion thinly on floured surface or pasta machine to desired thinness (setting 6 or 7).
12. Cut dough: Cut dough into squares or circles using ravioli cutter or knife.
13. Fill ravioli: Place about 1 teaspoon of filling onto each dough piece; avoid overfilling.
14. Seal ravioli: Brush edges with water or egg wash, fold dough over filling, and firmly press edges to seal; crimp edges with fork for decoration and seal.
15. Repeat and rest: Repeat with remaining dough and filling; place ravioli on floured baking sheet to prevent sticking.
16. Freeze option: Freeze ravioli on baking sheet for 30 minutes until firm, then transfer to freezer bag; store up to 2-3 months.
17. Make Alfredo sauce: Melt butter in saucepan over medium heat. Add garlic and cook 1 minute until fragrant.
18. Add cream: Pour in heavy cream, bring to simmer, reduce heat to low, and cook 5-7 minutes until slightly thickened, stirring occasionally.
19. Finish sauce: Remove from heat and stir in Parmesan cheese until smooth. Season with salt, pepper, and nutmeg; adjust seasonings to taste.
20. Keep sauce warm: Maintain sauce over low heat, thinning with milk or cream if it becomes too thick.
21. Cook ravioli: Bring a large pot of salted water to a rolling boil. Gently add ravioli in batches.
22. Boil ravioli: Cook 3-5 minutes until ravioli float and are tender.
23. Drain ravioli: Remove ravioli with slotted spoon and drain well.
24. Toss with sauce: Gently mix cooked ravioli with Alfredo sauce to coat evenly.
25. Serve: Serve immediately garnished with extra Parmesan, fresh parsley, or a drizzle of olive oil.

Notes

• Resting the dough helps relax the gluten for easier rolling.
• Ensure mushrooms release moisture fully to avoid soggy filling.
• Use a light touch when sealing ravioli to prevent bursting during cooking.
• Fresh ravioli cook very quickly, so watch carefully to avoid overcooking.
• You can freeze uncooked ravioli; cook them straight from frozen adding an extra minute to cook time.
• Adjust seasoning of filling and sauce to suit your taste preferences.

Keywords: Spinach Mushroom Alfredo Ravioli, Homemade Ravioli, Italian Pasta, Vegetarian Pasta, Alfredo Sauce, Mushroom Ravioli