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Mushroom and Spinach Ravioli with Chive Butter Sauce
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Prep Time:
120 minutes
Cook Time:
20 minutes
Total Time:
140 minutes
Irresistible vegetarian ravioli with cheesy filling of three cheeses, mushrooms, and spinach. Time-consuming but absolutely worth it!
Ingredients:
  • 1 teaspoon olive oil
  • 1.5 tablespoons water, or more if needed
  • 2 eggs
  • 2 cups all-purpose flour, or more if needed
  • 0.25 teaspoon salt
  • 0.5 cup chopped onion
  • 1 (8 ounce) package fresh mushrooms, coarsely chopped
  • 4 ounces cream cheese, softened
  • 0.33333334326744 cup grated Parmesan cheese
  • 0.5 cup mozzarella cheese
  • 0.5 cup frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 0.5 teaspoon ground cayenne pepper
  • salt and ground black pepper to taste
  • 1 egg white, beaten
  • 3 tablespoons butter
  • 1.5 teaspoons chopped fresh chives
Instructions:
  • In a bowl, thoroughly blend 1 teaspoon of olive oil, water, and whole eggs with a whisk; set aside. In a separate large bowl, combine flour and salt making a well in the center. Pour the egg mixture into the well and stir until just combined. Knead the dough on a lightly floured surface until smooth, for 5 to 10 minutes, adjusting with more flour or water if necessary. Wrap the dough tightly in plastic wrap and let rest.
  • In a skillet over medium heat, warm 1 teaspoon of olive oil. Sauté the garlic and onion until the onion starts to soften, for about 2 minutes. Add mushrooms and cook until the veggies are soft and any liquid has evaporated, around 10 minutes. Take off the heat and let it cool.
  • In a bowl, whip cream cheese until silky. Fold in the chilled mushrooms, Parmesan, mozzarella, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season generously with salt and pepper.
  • Roll out the pasta dough to 1/16 inch thickness. Cut 3 to 4-inch circles with a large cookie cutter. Roll each circle thinly. Brush with egg white. Spoon 1 heaping tablespoon of mushroom filling onto the center of a circle. Top with another circle, pinch edges to seal. Use the cookie cutter to create uniform shapes. Place on a floured baking sheet. Repeat with remaining pasta and filling.
  • Bring a big pot of lightly salted water to a rolling boil. Add the ravioli and cook until they float to the top, 3 to 4 minutes. Drain the pasta.
  • In a skillet, heat butter over high heat until it turns golden brown, about 5 to 7 minutes. Mix in 1 1/2 teaspoons of chives. Pour over steaming ravioli and enjoy.

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