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
- olive oil: 1 tsp
- ½ tablespoons water: 1 piece (if needed)
- eggs: 2 piece
- all-purpose flour: 2 cups (if needed)
- salt: 0.25 tsp
- olive oil: 1 tsp
- clove garlic: 1 piece (minced)
- onion: 0.5 cup (chopped)
- mushrooms: 1 pack (8 ounce pack, chopped, fresh)
- ounces cream cheese: 4 piece (softened)
- Parmesan cheese: 0.33333 cup (grated)
- mozzarella cheese: 0.5 cup
- frozen chopped spinach: 0.5 cup (drained)
- fresh chives: 1 Tbsp (chopped)
- fresh parsley: 1 Tbsp (chopped)
- ground cayenne pepper: 0.5 tsp
- salt and ground black pepper: (to taste)
- egg white: 1 piece (beaten)
- butter: 3 Tbsp
- ½ teaspoons chopped fresh chives: 1 piece
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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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.
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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.
