Mushroom and Spinach Ravioli with Chive Butter Sauce Recipe -
Mushroom and Spinach Ravioli with Chive Butter Sauce Recipe

Mushroom and Spinach Ravioli with Chive Butter Sauce

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    2 hrs
  • COOK

    20 mins

    2 hrs 20 mins


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

Reviews More Reviews

Most Helpful Positive Review
Jul 06, 2010

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) cut them into squares and stuffed them and it turned out great!

Most Helpful Critical Review
Jan 27, 2011

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 fav. list.


78 Ratings

Nov 02, 2010

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.

Jun 21, 2010

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 was I blended some spinach to the egg before adding to the flour, which gave the ravioli's a really nice gren color. Next time (and there will definitely be a next time), I think I'll cut back on the cayenne pepper, so I can enjoy the flavor of the filling more. Anyway, kudos on a great recipe!

Jul 26, 2011

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 to make the sauce any 'fancier' or different -- it is perfect.

Aug 23, 2010

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 1/2 an hour and it was perfect. I made a white sauce instead of a butter sauce with my left over parsley and chives, and it was delicious! Even my sister who hates mushrooms loved it! Great recipe, keep up the good work!

Jul 29, 2010

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 calories occasionally, but no worries the Mushroom and Spinach Ravioli are win, win with lightly saute'd fresh garden veggies and other light sauces too.

Jan 23, 2012

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 it, but well worth the effort if you have the time. Also it is totally possible to roll it to 1/16in and thinner. you just need space, patience and flour. :-) The filling is amazing. I used fresh spinach that i cooked with the mushrooms and onions and ended up blending it all in my blender and if you don't have time to wait for the cream cheese to softened, then it really helps, or a food processor. My only issue was with cutting the dough with a cookie cutter, i did not like that and ended up eyeballing it with a pizza cutter. I think i might get a pastry bag when i do this again to fill it faster. Took me a little over three hours to make this and there was enough for 6 with a few leftover. Oh as i was pressed for time at the end i did dumped some spaghetti sauce over it and ran out the door and it was still really great. I didn't use any extra salt or pepper as i forgot that step and the filling was great without the added salt, but i would have preferred a little red pepper if i remembered. As someone else stated, this is a very forgiving recipe.


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  • Calories
  • 371 kcal
  • 19%
  • Carbohydrates
  • 36.3 g
  • 12%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 14.4 g
  • 29%
  • Sodium
  • 366 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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