Jul 14 2026
Restaurants›Augustino's Italian Eatery and Prime Steaks›Spinach & Mushroom Ravioli Recipe

Spinach & Mushroom Ravioli Recipe

Inspired by Augustino's Italian Eatery and Prime Steaks
Time1h 30m
Serves4

Mushroom ravioli, fresh spinach, onions, cherry tomatoes in a parmesan cream sauce

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta

Filling

Sauce

Method

Pasta Preparation

  1. 1

    Make the Dough

    In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Using a fork, beat the eggs gently, then gradually mix in the flour until a dough forms.

  2. 2

    Knead the Dough

    Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Filling Preparation

  1. 3

    Sauté Vegetables

    In a skillet over medium heat, melt a little butter. Add the chopped onion and garlic, sauté for 2-3 minutes until translucent. Add the chopped mushrooms and cook until softened. Add the spinach and cook until wilted. Season with salt and pepper.

  2. 4

    Mix Filling

    In a bowl, combine the sautéed vegetables with ricotta and parmesan cheese. Mix until well combined. Set aside.

Ravioli Assembly

  1. 5

    Roll Out Dough

    Divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin, dusting with flour to prevent sticking.

  2. 6

    Fill the Ravioli

    Place a teaspoon of filling about 1 inch apart on one sheet of dough. Brush the edges with water, then fold the dough over to cover the filling. Press down to seal and cut into individual ravioli using a knife or pastry cutter.

Sauce Preparation

  1. 7

    Make the Sauce

    In a saucepan over medium heat, melt the butter. Add the heavy cream and bring to a simmer. Stir in the grated parmesan cheese until melted and smooth. Add the halved cherry tomatoes, salt, and pepper, cooking for 5-7 minutes until the tomatoes soften.

Cooking Ravioli

  1. 8

    Cook the Ravioli

    Bring a large pot of salted water to a boil. Add the ravioli in batches, cooking for 3-4 minutes until they float to the surface. Remove with a slotted spoon and drain.

  2. 9

    Combine with Sauce

    In a large serving bowl, combine the cooked ravioli with the sauce. Toss gently to coat. Garnish with fresh basil before serving.

More from Augustino's Italian Eatery and Prime Steaks