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Recipe details
Pan-Fried Mushroom and Ricotta Ravioli
Hand-rolled ravioli filled with sautéed mushrooms, spinach, and ricotta are boiled, drained, and pan-fried in butter until crisp at the edges. A dinner idea with ingredients and cooking steps in one place.
≈ 238 kcal/100 g · ≈ 799 kcal/serving
55 minMediumItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
all-purpose flour120 g
large raw egg1 pcs
warm water for dough33 ml
fresh mushrooms, finely chopped80 g
ricotta100 g
fresh spinach, chopped30 g
olive oil for the filling5 g
water for boiling ravioli, discarded200 ml
butter for pan-frying10 g
fine salt1 g
Cookware and utensils
rolling pin
cutting board
chef’s knife
12 cm skillet
large pot
slotted spoon
mixing bowl
Directions
01
Mix the flour, egg, warm water, and half the salt into a shaggy dough.
Products
all-purpose flour — 120 g; large raw egg — 1 pcs; warm water for dough — 33 ml; fine salt — 1 g
Action
mix
Time
4 min
Temperature
room temperature
02
Knead the dough until smooth, cover it, and rest it for 15 minutes.
Products
all-purpose flour — 120 g; large raw egg — 1 pcs; warm water for dough — 33 ml
Action
rest
Time
15 min
Temperature
room temperature
03
Sauté the mushrooms and spinach in the olive oil until the mushrooms are browned and the spinach is wilted.
Products
fresh mushrooms, finely chopped — 80 g; fresh spinach, chopped — 30 g; olive oil for the filling — 5 g
Action
sauté
Time
6 min
Temperature
medium heat
04
Cool the mushroom mixture
Products
fresh mushrooms, finely chopped — 80 g; fresh spinach, chopped — 30 g; ricotta — 100 g; fine salt — 1 g
Action
combine
Time
2 min
Temperature
cool to room temperature
05
stir it with the ricotta and remaining salt
Products
fresh mushrooms, finely chopped — 80 g; fresh spinach, chopped — 30 g; ricotta — 100 g; fine salt — 1 g
Action
combine
Time
2 min
Temperature
cool to room temperature
06
Roll the dough to about 1 mm thickness and cut twelve 7 cm squares.
Products
all-purpose flour — 120 g; large raw egg — 1 pcs; warm water for dough — 33 ml
Action
roll and cut
Time
7 min
Temperature
room temperature
07
Place 15 g of filling on each square, fold each square into a triangle, and press the edges firmly closed.
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