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Recipe details
Round Mushroom, Spinach, and Ricotta Ravioli in Tomato Cream Sauce
Round ravioli filled with cooked mature brown mushroom, wilted spinach, and ricotta, boiled until tender and served in a smooth tomato-cream sauce. A dinner idea with ingredients and cooking steps in one place.
≈ 184 kcal/100 g · ≈ 740 kcal/serving
52 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.
Italian-style flour100 g · Roll each sheet to about 32 cm × 24 cm × 0.1 cm (1 mm)
large egg, 50 g1 pcs
water for dough18 ml
large mature brown mushroom, cleaned and finely chopped80 g
baby spinach, chopped25 g
ricotta50 g
passata tomato purée30 g
heavy cream30 ml
olive oil10 ml
salt10 g
boiling water for cooking, discarded1,000 ml
Cookware and utensils
pasta roller or rolling pin
large skillet
large pot
slotted spoon
8 cm round cutter
Directions
01
Mix the flour, egg, and dough water into a dough.
Products
Italian-style flour — 100 g · Roll each sheet to about 32 cm × 24 cm × 0.1 cm (1 mm); large egg, 50 g — 1 pcs; water for dough — 18 ml
Action
Mix
Time
5 min
Temperature
room temperature
02
Knead the dough until smooth, cover it, and rest it for 20 minutes.
Products
Italian-style flour — 100 g · Roll each sheet to about 32 cm × 24 cm × 0.1 cm (1 mm); large egg, 50 g — 1 pcs; water for dough — 18 ml
Action
Rest
Time
20 min
Temperature
room temperature
03
Heat the olive oil and cook the mushroom and spinach until the mushroom is dry and the spinach is wilted.
Products
large mature brown mushroom, cleaned and finely chopped — 80 g; baby spinach, chopped — 25 g; olive oil — 10 ml
Action
Cook
Time
7 min
Temperature
medium heat
04
Cool the vegetables
Products
large mature brown mushroom, cleaned and finely chopped — 80 g; baby spinach, chopped — 25 g; ricotta — 50 g; salt — 10 g
Action
Combine
Time
2 min
Temperature
cool
05
mix them with ricotta and 2 g salt
Products
large mature brown mushroom, cleaned and finely chopped — 80 g; baby spinach, chopped — 25 g; ricotta — 50 g; salt — 10 g
Action
Combine
Time
2 min
Temperature
cool
06
Roll the dough into two sheets about 1 mm thick.
Products
Italian-style flour — 100 g · Roll each sheet to about 32 cm × 24 cm × 0.1 cm (1 mm); large egg, 50 g — 1 pcs; water for dough — 18 ml
Action
Roll
Time
6 min
Temperature
room temperature
07
Place 12 equal portions of filling on one sheet, cover with the second sheet, and cut twelve 8 cm rounds.
Products
large mature brown mushroom, cleaned and finely chopped — 80 g; baby spinach, chopped — 25 g; ricotta — 50 g
Action
Shape
Time
5 min
Temperature
room temperature
08
Press the round edges firmly to seal the ravioli.
Products
No products at this step
Action
Seal
Time
2 min
Temperature
room temperature
09
Simmer the tomato purée and cream with 3 g salt until smooth.
Products
passata tomato purée — 30 g; heavy cream — 30 ml; salt — 10 g
Action
Simmer
Time
4 min
Temperature
low heat
10
Boil the cooking water and cook the ravioli for 3 to 4 minutes until tender.
Products
water for dough — 1,000 ml; salt — 10 g
Action
Boil
Time
5 min
Temperature
boiling water
11
Drain the ravioli and serve them in the tomato-cream sauce.
Products
passata tomato purée — 30 g; heavy cream — 30 ml
Action
Serve
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available