Mushroom and Spinach Ravioli

Ingredients 

• 1 pound Home-made Pasta 

Filling

• 1/2 Tablespoon Butter
• 12 ounce Mushrooms
• 2 cup Ricotta
• 4 ounce Mozzarella 
• 3 ounce Spinach, wilted and chopped 
• 1/3 cup Parsley, chopped 
• 2 Egg
• 4 cloves Garlic, minced 
• 1-1/2 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 ounce Parmesan, grated 

Sauce

• 1 Tablespoon Olive Oil
• 1 cup Red Pepper, diced 
• 3/4 cup Onion, diced 
• 1/2 cup Carrot, diced
• 4 clove Garlic, minced 
• 2 cup Tomatoes, diced
• (1) 15 ounce can Tomato Sauce
• 1 cup Pasta Water
• 1/2 ounce Parmesan Rind
• 1 Tablespoon Basil
• 1 Tablespoon Oregano
• 1-1/2 teaspoon Fennel Seed
• 1 teaspoon Tarragon 
• 1 teaspoon Thyme
• 1 teaspoon Red Pepper Flakes
• 1 teaspoon Sugar
• 1/2 teaspoon Crushed Rosemary 
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper

Directions

Ravioli 

1. Make pasta dough and set aside. 
2. Finely dice mushrooms (or pulse a few times in a food processor). Melt butter in a medium saucepan over medium heat. Add mushrooms and saute 5 minutes. 
3. Mix mushrooms and the remaining ingredients together in a large bowl. 
4. Roll pasta dough into sheets about 1/16″ thick (if using a pasta roller* with a 1-7 setting, pasta should be rolled to a 3). Add filling and form into ravioli.** 
5. Boil water and cook ravioli in batches for 5-6 minutes, per batch. Top with sauce. 

Sauce

1. Heat olive oil in a medium saucepan. Add red pepper, onion, carrot, and garlic and saute 5 minutes. 
2. Add the remaining sauce ingredients and simmer 1 hour. 
3. Toss with cooked ravioli, serve, and enjoy!

*This Pasta Roller and others of this design work great for ravioli. 

**I find that the best ravioli forms are either a Stamp or this Ravioli Maker. 

Nutrition

Servings: 6

Calories: 658

Fat: 28.4

Carbs: 69.2

Fiber: 6.2

Protein: 34.8