Spinach & Mushroom Ravioli Recipe

Prep Dough

In a large bowl, mix the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually incorporate the flour until a dough forms.

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

Sauté Vegetables

Sauté the garlic and onions in olive oil until translucent. Add the mushrooms and cook until soft. Add the spinach and cook until wilted.

In a bowl, mix sautéed vegetables with ricotta, Parmesan, salt, and pepper. Stir until well combined.

Shape Ravioli

Roll out the dough into thin sheets. Place a tablespoon of filling on one sheet, brush the edges with water, and cover with another sheet. Press to seal and cut into desired shapes.

Boil a pot of salted water. Cook the ravioli for about 3-4 minutes until they float. Remove and drain.

In a saucepan, heat olive oil and sauté garlic and onion until soft. Add crushed tomatoes, basil, salt, and pepper. Simmer for 15-20 minutes.

In a blender, combine basil, pine nuts, Parmesan, garlic, and salt. Slowly add olive oil until smooth. Sauté shimeji mushrooms in a pan until golden, then mix with pesto.