Ingredients
Scale
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 cups cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 2 cups fresh spinach leaves, roughly chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/4 cup heavy cream (optional, for sauce)
Instructions
- Start by making the pasta dough. In a large bowl, combine the flour and salt. Create a well in the center and add the eggs and olive oil. Mix together, gradually incorporating the flour into the eggs until a dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
- While the dough is resting, prepare the filling. Heat butter in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add the mushrooms to the skillet and cook until browned, around 5-7 minutes. Stir in the spinach and cook until wilted.
- Remove from heat and let cool slightly. Mix in ricotta, Parmesan, nutmeg, salt, and pepper. Set aside.
- Roll out the pasta dough into thin sheets. Place small teaspoons of filling onto one sheet, about 1 inch apart.
- Cover with another sheet of dough, pressing around the filling to seal. Cut into individual ravioli using a pasta cutter or sharp knife.
- Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes or until they float to the top.
- Optionally, create a simple sauce by heating cream in a saucepan over low heat, then drizzling it over the cooked ravioli.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
