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Recipe details
Ricotta, Spinach, and Brown Mushroom Ravioli with Butter
Square ravioli filled with ricotta, wilted spinach, and cooked brown mushroom are boiled until tender and finished with butter and Parmesan. A dinner idea with ingredients and cooking steps in one place.
≈ 229 kcal/100 g · ≈ 654 kcal/serving
48 minAdvancedItalian
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.
plain wheat flour100 g
large egg, raw50 g
water for dough10 ml
water for sealing15 ml
large mature brown mushroom with meaty texture, raw45 g
whole-milk ricotta70 g
baby spinach, chopped20 g
finely grated Parmesan10 g
butter10 g
fine salt1 g
water for boiling ravioli850 ml
Cookware and utensils
rolling pin
chef's knife
10-inch skillet
large pot
slotted spoon
Directions
01
Mix the flour, egg, 10 ml dough water, and 0.5 g salt into a dough.
Products
plain wheat flour — 100 g; large egg, raw — 50 g; water for dough — 10 ml; fine salt — 1 g
Action
mix
Time
3 min
Temperature
room temperature
02
Knead the dough until smooth, cover it, and rest it for 15 minutes.
Products
plain wheat flour — 100 g; large egg, raw — 50 g; water for dough — 10 ml
Action
rest
Time
15 min
Temperature
room temperature
03
Cook the chopped mushroom and spinach in a dry skillet over medium heat for 4 minutes until the spinach wilts and the mushroom moisture evaporates.
Products
large mature brown mushroom with meaty texture, raw — 45 g; baby spinach, chopped — 20 g
Action
sauté
Time
4 min
Temperature
medium heat
04
Combine the cooked vegetables, ricotta, Parmesan, and remaining salt.
Products
large mature brown mushroom with meaty texture, raw — 45 g; baby spinach, chopped — 20 g; whole-milk ricotta — 70 g; finely grated Parmesan — 10 g; fine salt — 1 g
Action
combine
Time
3 min
Temperature
warm
05
Roll the dough into two 28 × 14 cm sheets about 1 mm thick.
Products
plain wheat flour — 100 g; large egg, raw — 50 g; water for dough — 10 ml
Action
roll
Time
6 min
Temperature
room temperature
06
Place 8 equal portions of filling, 15 g each, in a 2-by-2 grid on each sheet.
Products
large mature brown mushroom with meaty texture, raw — 45 g; baby spinach, chopped — 20 g; whole-milk ricotta — 70 g; finely grated Parmesan — 10 g
Action
portion
Time
3 min
Temperature
room temperature
07
Brush the margins with the separate sealing water, cover each sheet with its matching second half, press out air, and cut 8 squares measuring 7 × 7 cm.
Products
water for sealing — 15 ml
Action
seal
Time
5 min
Temperature
room temperature
08
Boil the boiling water, cook the ravioli for 3 minutes after they float, and lift them out with a slotted spoon.
Products
water for boiling ravioli — 850 ml
Action
boil
Time
6 min
Temperature
boiling
09
Melt the butter in the skillet, toss in the ravioli, and coat them with the remaining Parmesan.
Products
butter — 10 g; finely grated Parmesan — 10 g
Action
finish
Time
1 min
Temperature
low heat
10
Serve the 8 ravioli immediately.
Products
No products at this step
Action
serve
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
