Spinach Ravioli with Mushroom and Ricotta filling

By Chef Enzo Neri

For 2 People
60 Mins
Gluten, Dairy, Eggs
Video MasterClass

Utensils & Essentials

Saucepans, large bowl, rolling pin, sharp knife, grater, colander, slotted spoon, ladle.

Ingredients

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Allergens: Gluten, Dairy, Eggs

For the dough:
  • 200g Flour 00
  • 2 eggs
  • 30g spinach
For the filling:
  • 100g ricotta
  • 60g mushrooms
  • 25g grated parmesan
  • fresh parsley
  • 1 small onion
  • 1 nutmeg
  • salt (not included)
  • pepper (not included)
For the sauce:
  • 60g butter

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How to make

Spinach & Ricotta Ravioli
MAKING THE DOUGH
Roughly chop your spinach.
In a blender, mix your eggs and spinach.
In a large bowl, place your flour and the egg/spinach mixture in the middle. Mix with your hands until combined, then move onto a work top and knead until everything is nicely incorporated. Your dough should be very moist, because of the presence of the spinach.
MAKING THE FILLING
Slice the mushrooms and set aside.
Finely chop the onion and add to a pan with some olive oil. Cook until translucent. Season with salt and pepper, then add your mushrooms. Keep cooking, adding a little bit of water (or stock, if you prefer). Remove the stems from the parsley, finely chop and add to the pan. 
Move onto a dish or bowl and let it cool down.
In a large bowl, mix your ricotta with some grated parmesan, some grated nutmeg, parsley and the mushrooms (finely chop them before adding them to the mixture). Season with salt and pepper to taste, then rest in the fridge until ready to use.
STRETCHING AND FILLING
After leaving to rest, stretch the dough using your KitchenAid pasta attachment. If you don't have one, use a lightly floured rolling pin, as shown in the video.
Place the filling, in little dollops of about a teaspoon each, on one half of the stretched dough. Then fold the other half on top, and with the help of your fingertips press down the dough around the filling. Using a rolling blade or a cookie cutter, cut your ravioli and set aside. Always make sure there is plenty of flour on your working surface and on the ravioli, so that they don't get sticky.

COOKING THE RAVIOLI
In a saucepan, bring some salted water to the boil and cook the ravioli for about 3-4 minutes.
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MAKING THE SAUCE
Whilst your pasta cooks, melt the butter in a frying pan on a medium high heat.  When it starts vigourously foaming, add a ladle ful of the pasta water and stir it to emulsify.
PLATING
Drain the ravioli from the water, and add them to the sauce and mix together. Place them on your serving plate, sprinkle some parmesan on top and enjoy!