Portobello Ravioli Recipe
Mushrooms, green onions, spinach and garlic in creamy sauce over spaghetti pasta.
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Ingredients
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Pasta
Filling
Sauce
Method
Pasta Preparation
- 1
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti pasta and cook according to package instructions until al dente. Drain and set aside.
Filling Preparation
- 2
Prepare the Filling
In a large skillet over medium heat, melt a tablespoon of butter. Add the diced Portobello mushrooms and cook for about 5 minutes until softened. Stir in the minced garlic, chopped spinach, green onions, salt, and black pepper. Cook until the spinach wilts. Remove from heat and let cool slightly.
- 3
Mix the Filling
In a mixing bowl, combine the cooked mushroom mixture with ricotta cheese and grated Parmesan cheese. Mix until well combined.
Sauce Preparation
- 4
Make the Creamy Sauce
In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, and bring to a gentle simmer. Stir in grated Parmesan cheese, salt, and black pepper. Cook for 5 minutes until the sauce thickens slightly.
Assembly and Serving
- 5
Assemble the Ravioli
Using a pasta maker or rolling pin, roll out the pasta dough into thin sheets. Cut out circles or squares of dough, place a spoonful of the filling in the center, and fold the dough over to create ravioli. Seal the edges with a fork.
- 6
Cook the Ravioli
Bring a pot of salted water to a gentle boil. Carefully drop the ravioli into the water and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
- 7
Serve
Plate the cooked ravioli and drizzle with the creamy sauce. Garnish with chopped parsley and additional grated Parmesan cheese if desired.