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Recipe details
Ricotta, Spinach, and Brown Mushroom Ravioli with Tomato Sauce
Ten handmade ravioli filled with ricotta, wilted spinach, sautéed brown mushroom, and Parmesan, served with a quick reduced tomato passata sauce. A dinner idea with ingredients and cooking steps in one place.
≈ 176 kcal/100 g · ≈ 747 kcal/serving
55 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.
Italian-style wheat flour100 g
Beaten egg for dough, 50 g50 g
Water for dough20 ml
Whole-milk ricotta70 g
Large mature brown mushroom with meaty texture, finely chopped45 g
Fresh spinach, chopped20 g
Olive oil10 g
Tomato passata100 g
Finely grated Parmesan10 g
Water for boiling ravioli, discarded2,000 ml
Cookware and utensils
Rolling pin
Cutting board
Chef’s knife
Large skillet
Large pot
Slotted spoon
Directions
01
Mix the flour, beaten egg, and dough water into a dough, knead for 6 minutes, cover it, and rest it for 15 minutes.
Products
Italian-style wheat flour — 100 g; Beaten egg for dough, 50 g — 50 g; Water for dough — 20 ml
Action
Prepare dough
Time
23 min
Temperature
Room temperature
02
Heat the olive oil in the skillet, sauté the mushroom for 4 minutes, add the spinach, and cook for 1 minute until wilted and dry.
Products
Olive oil — 10 g; Large mature brown mushroom with meaty texture, finely chopped — 45 g; Fresh spinach, chopped — 20 g
Action
Sauté
Time
6 min
Temperature
Medium heat
03
Stir the cooled mushroom mixture into the ricotta and Parmesan.
Products
Whole-milk ricotta — 70 g; Large mature brown mushroom with meaty texture, finely chopped — 45 g; Fresh spinach, chopped — 20 g; Finely grated Parmesan — 10 g
Action
Mix
Time
2 min
Temperature
Room temperature
04
Roll the dough into a 30 × 14 cm sheet about 1 mm thick, cut ten 6 × 6 cm squares in a 5-by-2 layout, and place 13.5 g filling on each square.
Products
Italian-style wheat flour — 100 g; Whole-milk ricotta — 70 g; Large mature brown mushroom with meaty texture, finely chopped — 45 g; Fresh spinach, chopped — 20 g; Finely grated Parmesan — 10 g
Action
Shape
Time
6 min
Temperature
Room temperature
05
Moisten the edges, fold each square into a sealed rectangle, and press out air around the filling.
Products
Water for dough — 20 ml
Action
Seal
Time
3 min
Temperature
Room temperature
06
Simmer the passata in the skillet for 5 minutes until slightly thickened.
Products
Tomato passata — 100 g
Action
Simmer
Time
5 min
Temperature
Low simmer
07
Bring the boiling water to a rolling boil, cook the ravioli for 4 minutes until tender, and drain them with the slotted spoon.
Products
Water for boiling ravioli, discarded — 2,000 ml
Action
Boil
Time
5 min
Temperature
Boiling water
08
Place the ravioli in the passata, coat them gently, and serve with the remaining Parmesan.
