Spinach Mushroom Alfredo Ravioli Recipe

Introduction

Spinach Mushroom Alfredo Ravioli is a delightful homemade pasta dish that combines tender ravioli filled with sautéed spinach and mushrooms, all coated in a rich and creamy Alfredo sauce. This recipe is perfect for a comforting dinner that feels special yet is easy to prepare at home.

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 tablespoon olive oil (for sautéing)
• 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 (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, 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.
2. Step 2: Crack the eggs into the well, add olive oil, and gradually incorporate flour into the eggs using a fork until a shaggy dough forms.
3. Step 3: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add flour or water if needed.
4. Step 4: Form dough into a ball, wrap in plastic, and let rest at room temperature for 30 minutes to 1 hour.
5. Step 5: Heat olive oil in a skillet over medium heat. Add shallot and cook until softened, about 3-5 minutes.
6. Step 6: Add mushrooms and cook until tender and moisture evaporates, about 8-10 minutes, stirring occasionally.
7. Step 7: Add spinach and cook until wilted, about 2-3 minutes. Stir frequently.
8. Step 8: Add minced garlic, cook for 1 minute until fragrant. Season with salt, pepper, and nutmeg.
9. Step 9: Remove skillet from heat. Let mixture cool slightly, transfer to a bowl, and stir in Parmesan and ricotta cheeses.
10. Step 10: Taste filling and adjust seasonings as desired.
11. Step 11: Divide dough in half, keep one half wrapped. Roll out other half thinly on a floured surface or pasta machine.
12. Step 12: Cut dough into squares or circles for ravioli using a cutter or knife.
13. Step 13: Place about 1 teaspoon of filling in the center of each dough piece. Avoid overfilling.
14. Step 14: Brush edges with water or egg wash, fold dough over filling, and press edges firmly to seal. Use a fork to crimp edges if desired.
15. Step 15: Place finished ravioli on a floured baking sheet to prevent sticking.
16. Step 16: For freezing, freeze ravioli on a baking sheet until firm, then transfer to a freezer bag for up to 2-3 months.
17. Step 17: Melt butter in a saucepan over medium heat. Add garlic and sauté until fragrant, about 1 minute.
18. Step 18: Pour in heavy cream and bring to a simmer, stirring occasionally.
19. Step 19: Reduce heat to low, simmer for 5-7 minutes until sauce thickens slightly.
20. Step 20: Remove from heat and stir in Parmesan cheese until smooth. Season with salt, pepper, and nutmeg.
21. Step 21: Keep sauce warm over low heat, thinning with milk or cream if necessary.
22. Step 22: Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-5 minutes until they float and are tender.
23. Step 23: Remove ravioli with a slotted spoon and drain well.
24. Step 24: Toss cooked ravioli gently with Alfredo sauce in the saucepan to coat evenly.
25. Step 25: Serve immediately, garnished with extra Parmesan, chopped parsley, or a drizzle of olive oil.

Tips & Variations

• Use fresh spinach for best texture, but frozen thawed spinach can work too—just squeeze out excess moisture.
• Try adding a pinch of red pepper flakes to the sauce for a subtle heat.
• For a faster version, use store-bought pasta sheets or pre-made fresh ravioli and focus on making the filling and sauce.
• To keep ravioli from sticking, dust lightly with flour after assembling and avoid stacking them.

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 cream or water to prevent sticking and keep them tender. Uncooked ravioli can be frozen on a tray, then transferred to a bag and kept frozen for 2-3 months; cook directly from frozen, adding an extra minute to the boiling time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute cremini mushrooms with button, shiitake, or portobello mushrooms for different flavors and textures.

How thin should I roll the pasta dough?

Roll the dough thin enough to see your hand through it, usually pasta machine setting 6 or 7 works well. The ravioli should be delicate but sturdy enough to hold the filling.

Spinach Mushroom Alfredo Ravioli Recipe

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★★★★★

4.9 from 96 reviews

This Spinach Mushroom Alfredo Ravioli recipe combines fresh homemade pasta stuffed with a savory blend of sautéed mushrooms, spinach, ricotta, and Parmesan cheeses. Served with a creamy, luscious Alfredo sauce infused with garlic and nutmeg, this dish offers a delightful and elegant Italian comfort meal that’s both satisfying and relatively simple to prepare from scratch.

• Author: Dana
• Prep Time: 1 hour 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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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

1. Make the dough: In a large bowl, whisk together the flour and salt. Create a well in the center and crack the eggs into it. Add olive oil. Gradually incorporate flour into eggs using a fork until a shaggy dough forms.
2. Knead the dough: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Adjust flour or water as needed to get the right consistency.
3. Rest the dough: Form dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes to 1 hour to relax gluten.
4. Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté shallot until softened (3-5 minutes). Add mushrooms and cook until tender and moisture evaporates (8-10 minutes). Stir in spinach and cook until wilted (2-3 minutes). Add minced garlic, sauté for 1 minute, then season with salt, pepper, and nutmeg. Remove from heat and let cool slightly.
5. Combine filling ingredients: Transfer spinach mushroom mixture to a bowl, add Parmesan and ricotta cheeses, and mix well. Adjust seasoning if needed.
6. Roll out dough: Divide dough in half; keep one half wrapped. Roll out other half thinly on floured surface using rolling pin or pasta machine (thickness setting 6 or 7), until thin enough to see your hand through.
7. Cut ravioli shapes: Use a ravioli cutter or knife to cut dough into squares or circles.
8. Fill ravioli: Place about 1 teaspoon of filling in center of each dough piece. Brush edges with water or egg wash, fold dough over filling forming a triangle or square, press edges firmly to seal and crimp edges with fork if desired.
9. Repeat and store: Continue filling and sealing remaining dough pieces. Place ravioli on floured baking sheet. Freeze for 30 minutes before transferring to a container for storage up to 2-3 months, if not cooking immediately.
10. Make Alfredo sauce: Melt butter in a large saucepan over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Pour in heavy cream, bring to simmer while stirring.
11. Thicken sauce: Reduce heat to low and simmer 5-7 minutes until sauce slightly thickens; stir occasionally to prevent sticking.
12. Finish sauce: Remove from heat, stir in Parmesan until melted and smooth. Season with salt, pepper, and nutmeg; adjust to taste. Keep warm over low heat, thinning with milk or cream if it becomes too thick.
13. Cook ravioli: Bring a large pot of salted water to a boil. Gently drop ravioli in batches, cook 3-5 minutes or until they float and are tender.
14. Drain ravioli: Use slotted spoon to remove ravioli and drain well.
15. Toss ravioli with sauce: Add cooked ravioli to Alfredo sauce, gently toss to coat evenly.
16. Serve: Plate ravioli immediately; garnish with additional Parmesan, chopped parsley, or a drizzle of olive oil.

Notes

• Make sure pasta dough is rested well to prevent shrinking during rolling and cooking.
• Do not overfill ravioli to avoid bursting during boiling.
• If freezing ravioli, freeze them on a sheet tray before transferring to containers to prevent sticking.
• Fresh ravioli cook quickly; watch carefully to avoid overcooking.
• You can substitute cremini mushrooms with button mushrooms or other preferred types.
• For a lighter sauce, reduce cream quantity or use half-and-half instead of heavy cream.

Keywords: Spinach Mushroom Alfredo Ravioli, homemade ravioli recipe, spinach mushroom filling, creamy alfredo sauce, vegetarian Italian pasta