Description
This Spinach Mushroom Alfredo Ravioli recipe offers a homemade pasta experience filled with a savory blend of sautéed mushrooms, fresh spinach, Parmesan, and ricotta cheese, all tossed in a rich, creamy Alfredo sauce. Perfect as a comforting dinner, this dish combines the elegance of fresh ravioli with the indulgent flavors of classic Alfredo, making it a crowd-pleaser that’s both satisfying and straightforward to prepare.
Ingredients
Scale
For the Ravioli 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
- 1/4 cup grated Parmesan cheese
- 1/4 cup ricotta cheese
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- Pinch of nutmeg
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
- Make the Dough: In a large bowl, whisk together the flour and salt. Make a well in the center of the mixture. Crack the eggs into the well and add olive oil. Gradually mix the flour into the eggs with a fork until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add flour or water as needed for consistency. Wrap in plastic wrap and let rest for 30-60 minutes at room temperature.
- Prepare the Filling: Heat olive oil in a skillet over medium heat. Sauté shallot until softened. Add mushrooms and cook until tender and moisture evaporates. Add spinach and cook until wilted. Stir in garlic and cook briefly until fragrant. Season with salt, pepper, and nutmeg. Remove from heat and let cool.
- Mix the Filling: Transfer vegetable mixture to a bowl and combine with Parmesan and ricotta cheese. Adjust seasoning to taste.
- Roll Out the Dough: Divide rested dough in half. Roll out one half on a floured surface as thin as possible using a rolling pin or pasta machine, until you can see your hand through it, typically setting 6 or 7 on a pasta machine.
- Shape Ravioli: Cut dough into squares or circles using a ravioli cutter or knife. Place about 1 teaspoon of filling in the center of each piece. Brush edges with water or egg wash and fold over to seal, removing air pockets. Crimp edges with a fork if desired.
- Repeat & Chill: Repeat with remaining dough and filling, placing finished ravioli on a floured baking sheet. If not cooking immediately, freeze ravioli on the sheet for 30 minutes, then store in freezer bags for up to 2-3 months.
- Make Alfredo Sauce: In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant. Pour in heavy cream and bring to a simmer. Reduce heat to low and cook for 5-7 minutes until slightly thickened, stirring occasionally.
- Finish the Sauce: Remove sauce from heat and stir in Parmesan until melted and smooth. Season with salt, pepper, and nutmeg. Keep warm on low heat, thinning with milk or cream if it thickens too much.
- Cook Ravioli: Bring a large pot of salted water to a boil. Gently drop ravioli in batches, cooking for 3-5 minutes or until they float and are tender.
- Drain and Serve: Remove ravioli with a slotted spoon and drain well. Toss gently with Alfredo sauce to coat evenly.
- Garnish and Enjoy: Serve immediately, garnished with extra grated Parmesan, chopped fresh parsley, or a drizzle of olive oil.
Notes
- Resting the dough is essential for easier rolling and better texture.
- Do not overfill ravioli to prevent bursting during cooking.
- Freezing ravioli before cooking helps maintain their shape.
- Adjust the salt and nutmeg in filling and sauce to suit your taste.
- Use fresh Parmesan for best flavor in filling and sauce.
- Be careful not to burn garlic in both filling and sauce preparation.
