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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.

Ingredients

Scale

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

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