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Recipe details
Mushroom, Ricotta, and Spinach Ravioli with Sage Butter
Square mushroom, ricotta, and spinach ravioli with ricotta, Parmesan, and a browned-butter sage sauce. The mushroom and spinach mixture is cooked dry before filling so the parcels remain sealed and tender. A dinner idea with ingredients and cooking steps in one place.
≈ 225 kcal/100 g · ≈ 1,013 kcal/serving
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Base quantities are stored for one person and recalculated automatically.
- all-purpose flour120 g
- water, for dough25 g · fresh pasta dough: roll to 1 mm thick; cut 100 mm square pieces
- beaten egg50 g · beaten egg for dough; roll dough to 1 mm thick and cut 100 mm square pieces
- large mature brown mushroom, cleaned and finely chopped100 g
- ricotta60 g
- baby spinach, finely chopped25 g
- olive oil10 ml
- butter30 g
- fresh sage leaves, sliced10 g
- finely grated Parmesan20 g
- salt1 g
- black pepper0.5 g
- boiling water, for cooking ravioli25 g · fresh pasta dough: roll to 1 mm thick; cut 100 mm square pieces
Cookware and utensils
- large mixing bowl
- rolling pin or pasta machine
- 10 cm square cutter
- large pot
- 10-inch skillet
Directions
- 01
Mix the flour, water, and beaten egg into a firm dough.
- Products
- all-purpose flour — 120 g; water, for dough — 25 g · fresh pasta dough: roll to 1 mm thick; cut 100 mm square pieces; beaten egg — 50 g · beaten egg for dough; roll dough to 1 mm thick and cut 100 mm square pieces
- 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; water, for dough — 25 g · fresh pasta dough: roll to 1 mm thick; cut 100 mm square pieces; beaten egg — 50 g · beaten egg for dough; roll dough to 1 mm thick and cut 100 mm square pieces
- Action
- rest
- Time
- 15 min
- Temperature
- room temperature
- 03
Heat the olive oil in the skillet.
- Products
- olive oil — 10 ml
- Action
- heat
- Time
- 1 min
- Temperature
- medium heat
- 04
Sauté the mushroom and spinach until the mixture is dry.
- Products
- large mature brown mushroom, cleaned and finely chopped — 100 g; baby spinach, finely chopped — 25 g
- Action
- sauté
- Time
- 6 min
- Temperature
- medium-high heat
- 05
Cool the mushroom mixture completely.
- Products
- large mature brown mushroom, cleaned and finely chopped — 100 g; baby spinach, finely chopped — 25 g
- Action
- cool
- Time
- 5 min
- Temperature
- room temperature
- 06
Mix the cooled mixture with ricotta, half the Parmesan, salt, and pepper.
- Products
- large mature brown mushroom, cleaned and finely chopped — 100 g; baby spinach, finely chopped — 25 g; ricotta — 60 g; finely grated Parmesan — 20 g; salt — 1 g; black pepper — 0.5 g
- Action
- combine
- Time
- 2 min
- Temperature
- room temperature
- 07
Roll the dough to about 1 mm thick and cut twelve 10 cm squares.
- Products
- all-purpose flour — 120 g; water, for dough — 25 g · fresh pasta dough: roll to 1 mm thick; cut 100 mm square pieces; beaten egg — 50 g · beaten egg for dough; roll dough to 1 mm thick and cut 100 mm square pieces
- Action
- roll
- Time
- 7 min
- Temperature
- room temperature
- 08
Divide the filling evenly among six squares, cover with the remaining squares, and press the edges firmly closed.
- Products
- large mature brown mushroom, cleaned and finely chopped — 100 g; baby spinach, finely chopped — 25 g; ricotta — 60 g; finely grated Parmesan — 20 g; all-purpose flour — 120 g; water, for dough — 25 g · fresh pasta dough: roll to 1 mm thick; cut 100 mm square pieces; beaten egg — 50 g · beaten egg for dough; roll dough to 1 mm thick and cut 100 mm square pieces
- Action
- seal
- Time
- 5 min
- Temperature
- room temperature
- 09
Boil the water with the remaining salt.
- Products
- water, for dough — 25 g · fresh pasta dough: roll to 1 mm thick; cut 100 mm square pieces; salt — 1 g
- Action
- boil
- Time
- 3 min
- Temperature
- boiling
- 10
Boil the ravioli until the wrappers are tender.
- Products
- water, for dough — 25 g · fresh pasta dough: roll to 1 mm thick; cut 100 mm square pieces
- Action
- cook
- Time
- 5 min
- Temperature
- boiling water
- 11
Drain the ravioli.
- Products
- water, for dough — 25 g · fresh pasta dough: roll to 1 mm thick; cut 100 mm square pieces
- Action
- drain
- Time
- 1 min
- Temperature
- hot
- 12
Melt the butter with the sage in the skillet until the butter is lightly browned.
- Products
- butter — 30 g; fresh sage leaves, sliced — 10 g
- Action
- brown
- Time
- 3 min
- Temperature
- medium heat
- 13
Toss the drained ravioli in the sage butter.
- Products
- butter — 30 g; fresh sage leaves, sliced — 10 g
- Action
- finish
- Time
- 1 min
- Temperature
- hot
- 14
Top the ravioli with the remaining Parmesan and serve.
- Products
- finely grated Parmesan — 20 g
- Action
- serve
- Time
- 1 min
- Temperature
- hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.