Creamy spinach and mushroom ravioli with ricotta

Ravioli are among the most beloved dishes of Italian cuisine — thin sheets of dough filled with fresh ingredients, served with a simple sauce that lets the filling shine.

This version combines spinach, ricotta and mushrooms in a delicate filling, finished with a creamy Parmesan sauce. The whole dish is ready in under an hour.

Ingredients (serves 4)

For the dough: 300 g flour, 3 eggs, 1 tablespoon olive oil, a pinch of salt.
For the filling: 250 g fresh spinach, 200 g ricotta, 150 g mushrooms (finely chopped), 1 egg yolk, 40 g grated Parmesan, salt, pepper and nutmeg to taste.
For the sauce: 200 ml cooking cream, 50 g butter, 60 g grated Parmesan, a little pasta water.

Preparation

Prepare the dough by mixing the flour with the eggs, oil and salt, then knead for about 10 minutes until smooth and elastic. Wrap in cling film and let rest for 30 minutes.

Meanwhile, blanch the spinach in salted water for 2 minutes, drain well and chop finely. Sauté the mushrooms in a little butter until golden. In a bowl, mix the spinach, mushrooms, ricotta, egg yolk, Parmesan, salt, pepper and a pinch of nutmeg.

Roll out the dough into thin sheets. Place small spoonfuls of filling at intervals, brush the edges with water, cover with a second sheet and press firmly around each mound, cutting out the ravioli with a cutter or knife.

Cook the ravioli in boiling salted water for 3–4 minutes, until they float to the surface.

For the sauce, melt the butter, add the cream and let it simmer gently for 2 minutes. Stir in the Parmesan until melted, loosening with a little pasta water if needed. Toss the ravioli in the sauce and serve immediately with extra Parmesan.

Source: 24-ore.com