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Creamy Mushroom and Spinach Ravioli Recipe

Creamy Mushroom and Spinach Ravioli recipe


This is a delicious pasta filled with creamy mushrooms and spinach. You make a dough, fill it with tasty stuff, and cook it. It's like little pasta pockets full of yummy things. You can eat it with cheese on top.


175 g '00' Flour
85 g Organic Whole Eggs
1 Tsp Crushed Black Pepper
200 g Ricotta Cheese
40 g Grated Parmesan Cheese
150 g Chopped Mushrooms
100 g Fresh Spinach
2 Tbsp Olive Oil
1 Tsp Salt
Semolina, for dusting
Extra Parmesan, to serve


To make the pasta dough, pour the flour onto a clean surface and make a well in the middle. Crack the eggs into the well and use a fork to mix them with the flour until you have a dough. Knead the dough until it's smooth and springy, then cover it and let it rest for 30 minutes.
Heat a pan over medium heat and add the olive oil. Toss in the mushrooms and cook until they're soft. Add the spinach and cook until it wilts. Let the mixture cool, then mix it with ricotta, parmesan, salt, and pepper in a bowl.
Roll out the pasta dough thin with a rolling pin or pasta machine. Cut it into 10x10 cm squares and keep them under a damp towel.
Place a spoonful of the mushroom-spinach filling on a pasta square. Brush the edges with water, then cover with another square. Press the edges to seal the ravioli and remove air pockets. Dust with semolina and set aside on a tray.
Boil a pot of salted water and cook the ravioli for about 5 minutes or until they float to the top. Serve hot with extra parmesan cheese sprinkled on top.

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