Best Mushroom Ravioli with Spinach
A delectable pasta dish filled with mushrooms and spinach, wrapped in tender dough, perfect for family dinners or cozy nights in.
Ingredients
Filling Ingredients
- 2 cups fresh spinach, roughly chopped
- 1 cup mushrooms, diced (any variety you prefer)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese, grated Reserve some for garnishing
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package of store-bought or homemade ravioli dough Ensure it’s Halal-friendly
- 2 tablespoons olive oil
- to taste fresh basil leaves for garnish
Instructions
Preparation
- Heat the olive oil in a pan over medium heat. Add the chopped onion and garlic, sautéing until they become translucent, about 3-4 minutes.
- Toss in the diced mushrooms, stirring frequently until they soften, around 5-7 minutes.
- Add in the chopped spinach, and cook until it wilts, about 2-3 minutes.
- In a bowl, combine the cooked vegetables with ricotta cheese and half of the Parmesan cheese. Season with salt and pepper, mixing until well blended.
- If using homemade dough, roll it out to your desired thickness. Use a cookie cutter or ravioli stamp to shape your ravioli, filling each with a spoonful of the mushroom-spinach mixture before sealing the edges.
Cooking
- Bring a large pot of salted water to a boil. Gently add the ravioli and cook until they float to the top, about 3-4 minutes for fresh ravioli or according to package instructions for dried ravioli.
- Drain the ravioli and serve with a sprinkle of the remaining Parmesan cheese and fresh basil leaves for garnish.
Notes
You can swap out mushrooms for other vegetables like zucchini or butternut squash. Be careful not to overcook the ravioli to maintain their delicate texture. Ensure to seal the ravioli properly to hold the filling during cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze uncooked ravioli on a baking sheet before transferring to a freezer-safe bag for up to a month.