Spinach Ricotta Ravioli Recipe

Make dough

On a clean work surface, mound the all-purpose and semolina flours and make a large well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk the eggs and gradually incorporate flour from the inner walls until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. If the dough is too sticky, add up to 1 tbs more flour; if too dry, wet hands with a little water. Form into a ball, wrap tightly in plastic wrap, and rest at room temperature for 30 minutes.

After resting, divide dough into 4 pieces. Keep unused pieces covered while you work with one piece at a time. Roll each piece through a pasta machine to about setting 6 (or roll thin with a rolling pin) to form long sheets roughly 0.7–1 mm thick.

Prepare spinach

Bring a large skillet to medium heat. Add 1 tbs olive oil, then add spinach in batches and cook, stirring, just until wilted, about 1–2 minutes per batch. Transfer spinach to a fine mesh sieve and press or squeeze out as much liquid as possible. Chop finely and set aside.

Cook mushrooms

In the same skillet over medium-high heat, add a touch more olive oil if needed and add the finely chopped oyster mushrooms. Sauté for 4–5 minutes until they release liquid and it evaporates and the mushrooms begin to brown. Add the minced garlic in the last 30 seconds. Season with a pinch of salt and pepper, then remove from heat and let cool slightly.

In a mixing bowl combine the squeezed chopped spinach, cooled mushrooms and garlic, ricotta, 1/2 cup grated parmesan, nutmeg, 3/4 tsp salt, and 1/2 tsp black pepper. Mix until uniform. Taste and adjust seasoning. If filling is very wet, stir in up to 2 tbs breadcrumbs to firm it up.

Transfer filling to a piping bag or use a spoon and refrigerate while assembling ravioli to keep firm (10–15 minutes).

Lay a sheet of pasta on a lightly floured surface. Place teaspoon-sized mounds of filling spaced about 1 1/2 inches apart in rows. Brush a thin layer of water or beaten egg around each mound to help seal.

Lay a second pasta sheet over the filled sheet, gently pressing around each mound to remove air and seal. Use a ravioli cutter, knife, or fluted pastry wheel to cut into individual ravioli. Press edges with a fork to ensure sealed edges. Transfer finished ravioli to a lightly floured tray, not touching each other.

Make crunchy breadcrumbs

In a small skillet over medium heat, melt the 2 tbs butter. Add 1/2 cup fine breadcrumbs and toast, stirring frequently, until golden and crisp, about 3–4 minutes. Remove from heat; stir in 2 tbs grated parmesan, lemon zest, 1/8 tsp salt and 1/8 tsp black pepper. Keep warm or at room temperature.

Bring 4 cups of water to a rolling boil in a large pot with 1 tbs salt. Gently add ravioli in batches (do not overcrowd). Fresh ravioli will cook in 2–4 minutes; they are done when they float and the pasta feels tender but not mushy. Use a slotted spoon to transfer cooked ravioli to a warmed serving dish.

If using, drizzle 2 tbs extra-virgin olive oil or melted butter over the hot ravioli to add gloss and a bit of fat. Sprinkle the toasted breadcrumb mixture evenly over the ravioli and finish with chopped basil or parsley.

Serve immediately, passing extra grated parmesan at the table.