Meatless Monday: Fresh Spinach Mushroom Ravioli

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Fresh Spinach Mushroom Ravioli

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It’s pretty easy to stop at the store and pick up a bag of frozen mushroom and spinach ravioli.  But what if you made your own?  It sounds hard, doesn’t it?  But it’s not!  Ideas for fillings are endless.  So are sauces.  Make up several batches ahead of time and freeze them for later use.  You will amaze everyone with these tasty little raviolis.

Meatless Monday: Fresh Spinach Mushroom Ravioli

Meatless Monday: Fresh Spinach Mushroom Ravioli


  • DOUGH:
  • 2 C flour
  • 1 t salt
  • 2 eggs
  • 2 T water
  • 1 T olive oil
  • 1 T olive oil
  • 10 oz mixed mushrooms, cleaned and finely diced
  • 1 medium onion, finely diced
  • 3 cloves garlic, peeled and finely diced
  • 2 C fresh spinach, washed and finely chopped
  • 1/2 C grated parmesan
  • 1/2 C mozzarella, finely shredded
  • 4 oz cream cheese, cubed
  • salt and black pepper
  • 1 egg white, beaten
  • SAUCE:
  • 1 stick butter
  • 1 C half n half
  • 1 C grated parmesan
  • pepper
  • 3 green onions, sliced


  1. In a small bowl, whisk the eggs, water, and olive oil.
  2. In another bowl, mix the flour and salt.
  3. Make a well in the mixture and add the egg mixture. Mix until a dough forms. Turn the dough out on a floured surface and knead for 5 to 10 minutes until the dough is smooth and elastic. Add more oil if the dough is too dry.
  4. Cover with plastic and set aside to rest.
  5. In a saute pan, add the oil and heat to medium. Toss in the mushrooms, onions, and garlic. Saute until the onions turn clear. Add the spinach and saute until wilted.
  6. Add cream cheese and take off the heat. Stir until the cheese is melted and incorporated. Mix in the parmesan, mozzarella, and season to taste with salt and pepper. Let cool.
  7. Roll the pasta dough out on a lightly floured surface until it's about 1/16th of an inch thick. With a 3-4 inch biscuit or cookie cutter (or a thin lipped glass), cut rounds out of the dough.
  8. Brush half of the rounds with egg white. Place a tablespoon of dough in the center and top with a dry round. Press the edges to seal, gently forcing out the air. Press edges with a fork for a tight seal.
  9. Place the assembled ravioli on a lightly floured surface and continue with the rest of the dough.
  10. Bring a large pot of salted water to boil. Drop in the ravioli and cook until they float to the top.
  11. While the ravioli is cooking, melt the butter over medium heat, until it foams. Remove from heat and add the half n half. Stir. Add the parmesan and return to low heat, stirring to incorporate. Season with pepper.
  12. When ravioli is cooked, remove to bowls. Top with sauce and garnish with green onions.
  13. Makes about 15 ravioli.

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