Spinach Ravioli

Jessica Alcántara
These spinach ravioli are delicious, made with homemade pasta filled with creamy spinach and mascarpone cheese, and a simple sauce made from mushrooms. Served with parmesan cheese, they will be your favorites.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 1/2 cups flour, for the dough (500 g)
  • 1 pinch salt, for the dough
  • 1 pinch pepper, for the dough
  • 2 eggs, for the dough
  • 1 tablespoon olive oil, (10 ml), for the dough
  • 3/4 cups water, for the dough
  • 2 tablespoons olive oil
  • 1 cup button mushrooms, chopped, divided for filling and sauce
  • 3 cups spinach
  • 1/4 cups mascarpone cheese
  • 1/3 cups Parmesan cheese, grated
  • 1/4 cups olive oil, for the sauce
  • 2 cups tomato sauce, for the sauce
  • 1 teaspoon oregano, for the sauce
  • 1 egg, For brushing
  • 8 cups water
  • 1 tablespoon olive oil
  • salt and pepper
  • 4 tablespoons Parmesan cheese, grated, for serving
  • spinach leaf, for decoration
Preparation
1h
40 mins
Low
  • For the dough, in a bowl, mix all the ingredients and knead very well until you obtain a smooth and homogeneous dough. Let it rest covered for 30 minutes.
  • For the filling, in a deep skillet, heat the olive oil, add half of the mushrooms, and cook over medium heat until the liquid reduces, about 10 minutes. Add the spinach and cook for another 5 minutes.
  • Add the mascarpone cheese, parmesan cheese, and season with salt and pepper. Chill.
  • For the sauce, heat the olive oil in a small pot and add the other half of the mushrooms, cooking until the liquid evaporates. Add the tomato sauce, season with oregano, salt, and pepper, and cook until thickened. Set aside.
  • To form the ravioli, roll out the dough on a floured surface until very thin. Cut long strips about 5 cm wide. Place a little filling on one of the strips with 2 cm of space between each.
  • Brush the edges of the dough with egg and also between the filling. Cover with another strip of dough and press the edges and between each space to seal. Cut and mark with a fork. Place the ravioli on a tray and let rest.
  • Boil water in a pot over medium heat and add salt and olive oil, cook the ravioli for about 12 minutes. Drain and serve immediately with the sauce, parmesan cheese, and garnish with fresh spinach.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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