If you’re craving a dish that feels like a warm, comforting hug with every bite, the Spinach Mushroom Alfredo Ravioli Recipe is exactly what you need. This luscious homemade ravioli filled with a savory spinach and mushroom mixture, paired perfectly with a rich, creamy Alfredo sauce, transforms simple ingredients into an unforgettable meal. Every forkful is an irresistible blend of fresh pasta, earthy mushrooms, vibrant spinach, and velvety cheese that will have you swooning. Whether you’re serving it for a cozy family dinner or impressing friends, this recipe is a true celebration of flavors and textures.
Ingredients You’ll Need
Gathering the right ingredients is key to making your Spinach Mushroom Alfredo Ravioli Recipe shine. Each component plays a starring role, from the tender pasta dough to the robust filling and silky sauce, combining to create a harmonious symphony of taste and texture.
- All-purpose flour: Provides the perfect base for homemade pasta dough that’s tender yet firm.
- Eggs: Bind the dough together and add richness for a silky texture.
- Olive oil: Enhances the dough’s elasticity and flavors the sautéed veggies.
- Salt: Essential for seasoning both dough and filling to bring out natural flavors.
- Shallot: Adds a subtle sweetness and depth to the filling.
- Cremini mushrooms: Offer an earthy, meaty bite that complements the spinach perfectly.
- Fresh spinach: Brightens the filling with its vibrant color and delicate flavor.
- Grated Parmesan cheese: Infuses the filling and sauce with a nutty, umami richness.
- Ricotta cheese: Gives the filling a creamy, smooth texture.
- Garlic: Provides aromatic warmth in both filling and sauce.
- Unsalted butter: Forms the lush base of the Alfredo sauce.
- Heavy cream: Creates that signature velvety mouthfeel of the Alfredo sauce.
- Freshly ground black pepper: Adds a gentle heat and enhances all flavors.
- Nutmeg: A pinch in the filling and sauce adds a subtle, comforting warmth.
How to Make Spinach Mushroom Alfredo Ravioli Recipe
Step 1: Prepare the Pasta Dough
Start by whisking together flour and salt, then make a well to crack in the eggs and olive oil. Slowly mix the flour into the wet ingredients until a shaggy dough forms. Knead this on a floured surface until it’s beautifully smooth and elastic. This kneading builds the dough’s strength, ensuring your ravioli have just the right bite. Rest your dough wrapped in plastic, giving gluten the time it needs to relax, making rolling it out easier and more even.
Step 2: Make the Filling
Sauté the finely chopped shallot in olive oil until translucent, then add sliced cremini mushrooms to cook down their moisture and concentrate their flavors. Toss in chopped spinach until it wilts, then stir in garlic carefully to avoid burning. Off the heat, mix in Parmesan and ricotta cheeses along with seasoning to create a creamy, flavorful filling that is bursting with earthiness and freshness.
Step 3: Roll Out and Cut the Dough
Divide your rested dough and keep half wrapped while you roll out the other half as thinly as possible over a floured surface or through a pasta machine. Cut the dough into uniform squares or circles to ensure even cooking and beautiful presentation. This step is where your ravioli starts to take shape — precision here pays off in the final dish.
Step 4: Fill and Seal the Ravioli
Place a teaspoon of the spinach mushroom filling into each cut piece. Be careful not to overfill. Moisten the edges with a bit of water or egg wash, then fold and press tightly to seal and remove air pockets. Use a fork to crimp the edges for added security and a little rustic charm. Repeat until all dough and filling are used, arranging the ravioli on a floured tray to prevent sticking.
Step 5: Prepare the Alfredo Sauce
Melt butter in a saucepan, add minced garlic until fragrant, then pour in heavy cream and bring the mixture to a gentle simmer. Let it thicken slightly while stirring to prevent burning. Finish by stirring in Parmesan cheese until smooth, then season with salt, pepper, and a pinch of nutmeg for that extra cozy touch. Keep this luscious sauce warm for when the ravioli are ready to meet it.
Step 6: Cook the Ravioli
In a large pot of boiling, salted water, gently drop the ravioli in batches. They cook quickly, usually floating to the surface within 3 to 5 minutes. Use a slotted spoon to remove them carefully, then drain well to avoid diluting your Alfredo sauce.
Step 7: Toss and Serve
Gently toss the cooked ravioli in the warm Alfredo sauce, ensuring each piece is luxuriously coated. This final assembly brings together all the elements of the Spinach Mushroom Alfredo Ravioli Recipe into a dish that looks as delightful as it tastes.
How to Serve Spinach Mushroom Alfredo Ravioli Recipe
Garnishes
A sprinkle of extra grated Parmesan cheese brightens the dish with added salty richness. Fresh chopped parsley brings a burst of color and a hint of herbal freshness. For an indulgent touch, a drizzle of high-quality olive oil over the top adds depth and a subtle fruity note.
Side Dishes
Pair this creamy ravioli with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Garlic bread or rustic focaccia is perfect for soaking up leftover sauce. Roasted seasonal vegetables on the side bring a complementary earthiness and texture contrast.
Creative Ways to Present
Serve the ravioli in shallow bowls with a generous ladle of Alfredo sauce spooned over. Alternatively, plate them neatly in a circle, garnished with fresh herbs and Parmesan shavings for an elegant look. For a festive touch, sprinkle toasted pine nuts or a dash of crushed red pepper flakes to add intrigue and flair.
Make Ahead and Storage
Storing Leftovers
Leftover ravioli can be stored in an airtight container in the refrigerator for up to two days. Keep the sauce separate if possible to prevent the pasta from becoming soggy. This ensures each reheated bite stays fresh and flavorful.
Freezing
The Spinach Mushroom Alfredo Ravioli Recipe freezes wonderfully. After assembling, freeze the ravioli on a baking sheet until firm, then transfer to a freezer-safe bag or container. They can be stored for up to three months, making it easy to enjoy homemade ravioli anytime.
Reheating
Reheat frozen or refrigerated ravioli by gently boiling them in salted water until they float again, indicating they’re heated through. Warm the Alfredo sauce separately and then toss them together. Avoid microwaving to maintain texture and flavor.
FAQs
Can I use store-bought ravioli for this recipe?
Absolutely! While homemade ravioli adds a special touch, you can use high-quality store-bought ravioli and simply prepare the spinach mushroom Alfredo sauce to enjoy a quick and delicious meal.
What can I substitute for ricotta cheese in the filling?
If ricotta isn’t available, cream cheese or cottage cheese can be used as a substitute, but make sure to drain excess moisture to keep the filling from becoming watery.
Is it possible to make this dish vegetarian?
This recipe is naturally vegetarian as it focuses on vegetables, cheeses, and dairy-based sauce, making it perfect for veggie lovers without any meat additions.
How thin should I roll the pasta dough?
You want the dough thin enough to see your hand through it, usually a thickness of about 1/16 inch is ideal to ensure a delicate bite that still holds the filling securely.
Can I prepare the filling in advance?
Yes, the spinach mushroom filling can be made a day ahead. Store it in an airtight container in the fridge to develop even deeper flavors, making assembly quicker when you’re ready to make your ravioli.
Final Thoughts
There is something truly magical about crafting pasta from scratch, especially when it results in a dish as comforting and elegant as the Spinach Mushroom Alfredo Ravioli Recipe. Whether it’s a special occasion or a cozy night in, this recipe brings joy to the table with every bite. Don’t hesitate to dive in and treat yourself and your loved ones to this delightful homemade meal—you won’t regret it!
Print
Spinach Mushroom Alfredo Ravioli Recipe
- Prep Time: 1 hour 10 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Spinach Mushroom Alfredo Ravioli is a comforting homemade pasta dish featuring delicate ravioli filled with sautéed spinach and mushrooms, served with a rich and creamy Alfredo sauce. This recipe walks you through making fresh pasta dough, preparing the flavorful filling, and creating a luscious sauce, resulting in a satisfying and elegant Italian meal perfect for family dinners or special occasions.
Ingredients
Pasta Dough
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Filling
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 8 ounces cremini mushrooms, sliced
- 5 ounces fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup ricotta cheese
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- Pinch of nutmeg
Alfredo Sauce
- 1/2 cup (1 stick) unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- Pinch of nutmeg
Instructions
- Prepare the pasta dough: In a large bowl, whisk together the flour and salt. Make a well in the center of the flour mixture, then crack the eggs into the well and add the olive oil. Use a fork to gradually incorporate the flour from the edges until a shaggy dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Adjust with flour or water if needed. Form into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 30 minutes to 1 hour.
- Cook the filling: Heat olive oil in a large skillet over medium heat. Add finely chopped shallot and cook until softened, about 3-5 minutes. Add sliced mushrooms and cook for 8-10 minutes until tender, stirring occasionally.
- Add spinach and garlic: Stir in chopped spinach and cook until wilted, about 2-3 minutes. Add minced garlic and cook for 1 minute until fragrant. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and let cool slightly.
- Mix filling cheeses: Transfer the spinach mushroom mixture to a bowl. Mix in grated Parmesan and ricotta cheese well. Taste and adjust seasoning if necessary.
- Roll out dough: Divide dough in half, keep one half wrapped. Roll out the other half as thinly as possible on a floured surface or with a pasta machine using progressively thinner settings until very thin (usually setting 6 or 7).
- Cut and fill ravioli: Cut dough into squares or circles using a ravioli cutter or knife. Place about 1 teaspoon of filling in the center of each piece. Brush edges with water or egg wash, fold over to seal, press edges firmly removing air pockets, and crimp edges with a fork.
- Prepare ravioli for cooking or storage: Place assembled ravioli on a floured baking sheet. For freezing, freeze on the tray for 30 minutes then transfer to a freezer bag or container, storing up to 2-3 months.
- Make Alfredo sauce: In a large saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in heavy cream, bring to a simmer, and reduce heat to low. Simmer 5-7 minutes until slightly thickened, stirring occasionally.
- Finish sauce: Remove sauce from heat, stir in Parmesan cheese until smooth. Season with salt, pepper, and a pinch of nutmeg. Keep warm over low heat and thin with milk or cream if it becomes too thick.
- Cook ravioli: Bring a large pot of salted water to a rolling boil. Drop ravioli in batches, cooking 3-5 minutes or until they float and are tender. Use a slotted spoon to remove and drain well.
- Toss with sauce and serve: Gently toss cooked ravioli in the Alfredo sauce to coat evenly. Serve immediately, garnished with extra Parmesan cheese, chopped fresh parsley, or a drizzle of olive oil.
Notes
- Ensure the dough is rolled out very thin to avoid thick pasta which can become tough.
- Do not overfill ravioli to prevent bursting during cooking.
- Use a fork or crimper to seal edges well to keep filling secure.
- If freezing ravioli, freeze first on a sheet before storing in bags to prevent sticking together.
- Adjust nutmeg quantity carefully; it adds warmth without overpowering.
- Fresh ravioli cooks quickly, so watch closely to avoid overcooking.
- Leftover Alfredo sauce can be stored in the refrigerator for up to 3 days and reheated gently.
