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!
Ingredients
- 1 teaspoon olive oil
- 1 ½ tablespoons water, or more if needed
- 2 eggs
- 2 cups all-purpose flour, or more if needed
- ¼ teaspoon salt
- 1 clove garlic, minced
- ½ cup chopped onion
- 1 (8 ounce) package fresh mushrooms, coarsely chopped
- 4 ounces cream cheese, softened
- 1/3 cup grated Parmesan cheese
- ½ cup mozzarella cheese
- ½ cup frozen chopped spinach, thawed and drained
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- ½ teaspoon ground cayenne pepper
- salt and ground black pepper to taste
- 1 egg white, beaten
- 3 tablespoons butter
- 1 ½ teaspoons chopped fresh chives
Directions
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Cook’s Note:
When re-rolling the pasta scraps, it really helps to moisten both sides of the dough to avoid toughness.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 371 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat10g | 52% |
Cholesterol108mg | 36% |
Sodium392mg | 17% |
Total Carbohydrate36g | 13% |
Dietary Fiber2g | 8% |
Total Sugars2g | |
Protein14g | |
Vitamin C4mg | 20% |
Calcium179mg | 14% |
Iron3mg | 17% |
Potassium308mg | 7% |
*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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