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Spinach Mushroom Alfredo Ravioli Recipe

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★★★★★

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.

Ingredients

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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

Find it online: https://familyfavplates.com/spinach-mushroom-alfredo-ravioli-recipe/