Spinach & Mushroom Ravioli Recipe

Preparation and Cooking

1. 1

   Make the Ravioli Dough

   In a bowl, mix flour and a pinch of salt. Create a well in the center, add the egg and knead until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

2. 2

   Prepare the Filling

   Sauté the chopped mushrooms and spinach in olive oil until wilted. Remove from heat and mix with ricotta cheese, salt, and pepper.

3. 3

   Roll Out the Dough

   On a floured surface, roll out the dough to about 1/8 inch thick. Cut into squares (about 3x3 inches).

4. 4

   Fill the Ravioli

   Place a teaspoon of the filling in the center of each square. Moisten the edges with water, fold over, and seal by pressing down.

5. 5

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Cook ravioli for 3-4 minutes until they float. Remove and drain.

6. 6

   Make the Eggplant Bolognese

   In a pan, heat olive oil and sauté minced garlic. Add diced eggplant and cook until soft. Stir in canned tomatoes and simmer for 15 minutes. Season with salt and pepper.

7. 7

   Serve

   Plate the ravioli topped with eggplant bolognese. Drizzle with pesto and sprinkle with Parmesan cheese. Garnish with fresh basil.