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Ingredients
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1 teaspoon olive oil
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1 ½ tablespoons water, or more if needed
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2 eggs
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2 cups all-purpose flour, or more if needed
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¼ teaspoon salt
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1 teaspoon olive oil
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1 clove garlic, minced
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½ cup chopped onion
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1 (8 ounce) package fresh mushrooms, coarsely chopped
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4 ounces cream cheese, softened
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⅓ cup grated Parmesan cheese
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½ cup mozzarella cheese
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½ cup frozen chopped spinach, thawed and drained
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1 tablespoon chopped fresh chives
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1 tablespoon chopped fresh parsley
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½ teaspoon ground cayenne pepper
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salt and ground black pepper to taste
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1 egg white, beaten
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3 tablespoons butter
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1 ½ teaspoons chopped fresh chives
Directions
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Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest.
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Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool.
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Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper.
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Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling.
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.
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To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.
Recipe Tip
When re-rolling the pasta scraps, it really helps to moisten both sides of the dough to avoid toughness.
Nutrition Facts (per serving)
371 | Calories |
19g | Fat |
36g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 371 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 10g | 52% |
Cholesterol 108mg | 36% |
Sodium 392mg | 17% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 2g | 8% |
Total Sugars 2g | |
Protein 14g | 29% |
Vitamin C 4mg | 4% |
Calcium 179mg | 14% |
Iron 3mg | 17% |
Potassium 308mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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