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
-
1 teaspoon olive oil
-
1 1/2 tablespoons water, or more if needed
-
2 eggs
-
2 cups all-purpose flour, or more if needed
-
1/4 teaspoon salt
-
-
1 teaspoon olive oil
-
1 clove garlic, minced
-
1/2 cup chopped onion
-
1 (8 ounce) package fresh mushrooms, coarsely chopped
-
4 ounces cream cheese, softened
-
1/3 cup grated Parmesan cheese
-
1/2 cup mozzarella cheese
-
1/2 cup frozen chopped spinach, thawed and drained
-
1 tablespoon chopped fresh chives
-
1 tablespoon chopped fresh parsley
-
1/2 teaspoon ground cayenne pepper
-
salt and ground black pepper to taste
-
1 egg white, beaten
-
-
3 tablespoons butter
-
1 1/2 teaspoons chopped fresh chives
Directions
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
Footnotes