Mushroom and Spinach Ravioli with Chive Butter Sauce

Mushroom and Spinach Ravioli with Chive Butter Sauce

64
larkspur 694

"This homemade ravioli is actually vegetarian, although no one who tries it can tell! The savory filling contains three different cheeses, mushrooms, and spinach. Although it's a rather time-consuming recipe to prepare, the results are well worth it!"
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Ingredients

2 h 20 m servings 371 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest.
  2. Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool.
  3. Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper.
  4. Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling.
  5. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.
  6. To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.

Footnotes

  • Cook's Note
  • When re-rolling the pasta scraps, it really helps to moisten both sides of the dough to avoid toughness.

Reviews

64
  1. 78 Ratings

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Most helpful positive review

Very yummy! I was already pressed for time not having a ravioli maker and I really didn't feel like making homemade dough so I bought lasagna noodles (the dough kind in the refrigerated section)...

Most helpful critical review

This just didn't meet my expectations. This could have been better if I had pasta roller to make the dough thinner. I might try it again, using similiar ingredients, but it def. not in my top 10...

Very yummy! I was already pressed for time not having a ravioli maker and I really didn't feel like making homemade dough so I bought lasagna noodles (the dough kind in the refrigerated section)...

Absolutely love it! I skipped the mushrooms (hubby won't eat them) and I added chardonnay and lemon juice to the sauce. Came out perfect. I'm making more this weekend.

Excellent recipe! Incredible flavor! My wife and I still talk about how good the raviolis were. With a pasta roller and a ravioli mold, it didn't even take that long. The only thing I added ...

This is terrific! It is important t get the pasta very thin, and even, but done the way the author instructs, is no fail! The brown butter compliments this superbly -- I would not be tempted t...

This deserves way more than 5 stars! I made this with my dad and it was fairly easy too. The only problem we had was that the pasta dough kept falling apart, but we refrigerated it for about 1...

Thank you Larkspur for sharing this! I have received many compliments when serving this dish. I don't always serve it with the Chive Butter Sauce, trying to spare my waistline the extra calorie...

Great Recipe!!!!!! The Pasta dough is very easy to make and i am first timer to pasta dough, however if you are rolling it out by hand i would recommend a pasta roller, i am a little sore from ...

This just didn't meet my expectations. This could have been better if I had pasta roller to make the dough thinner. I might try it again, using similiar ingredients, but it def. not in my top 10...

The pasta dough came out perfect!! It was super easy and I was hesitant to try this recipe for thanksgiving, but it was a huge hit. The only thing, and I think it says this in the directions alr...