Homemade Spinach Mushroom Ravioli

By Maria Lichty

Pin Recipe30
This post may contain affiliate links. Read myย disclosure policy.

We made homemade ravioli with Josh’s mom. We went with a spinach ricotta filling and tossed in some mushrooms too. We also made a homemade mushroom marinara sauce, we love mushrooms at our house!

I was surprised how easy the process was. Making homemade pasta is the way to go! It is so fun and the taste is SO much better than store bought…of course:) We will be trying out other pastas soon, but this ravioli is definitely a keeper!

Making the dough, the lazy way! We let the mixer do the work!

Cooking the spinach and onions!

The spinach, mushroom, ricotta filling! Oh so cheesy!

The long pasta sheets waiting to be filled!

We had fun filling them!

Cute little guys!!

We only cooked them for about 6 minutes.

My homemade mushroom marinara sauce.

They turned out great!

A tasty Italian meal…made from scratch!

Relaxing after dinner. It was fun cooking for Josh’s mom!

Fresh Egg Pasta
Adapted from The Complete Vegetarian Cookbook, Jack Bishop

2 cups unbleached all purpose flour
Pinch of salt
3 large eggs, lightly beaten

1. Place flour and salt in the work bowl of a Kitchenaid Mixer. Mix briefly. Add the eggs and mix until the dough forms a rough ball. You may need to add water if the dough is not coming together. Just a little add a time though.
2. Knead the dough with the dough hook until smooth. About 2 minutes or so. Cover with plastic wrap and let it rest for 15-20 minutes.

3. Prepare dough for the pasta machine, read manufacturer’s instructions on your model!
Roll the dough out in thin sheets to fill the ravioli.

Spinach, Mushroom and Ricotta Ravioli
Adapted from The Complete Vegetarian Cookbook, Jack Bishop

¾ cup thawed and drained frozen chopped spinach
2 T butter

½ medium onion, minced

12-15 baby portobello mushrooms, sauteed, diced

1 cup ricotta cheese

¾ cup freshly grated Parmigiano-Reggiano cheese

1 large egg yolk

1. Heat 2 T of butter in a small skillet. Add the onion and cook over medium heat, until translucent. Stir in the spinach and salt to taste. Cook for about one minute. Add in sauted, diced mushrooms.
2. Transfer the spinach and mushroom mixture to a medium bowl. Stir in ricotta, Parmigiano-Reggiano and the egg yolk. Mix well and set aside. The filling can be refrigerated overnight.
3. Lay out your long sheets of pasta on a lightly floured table. Place small balls of filling, about 1 teaspoon, in a line about one inch from the bottom of the pasta sheet. Leave about 1 ¼ inces between each ball of filling. Fold over the top of the pasta sheet, lining it with the bottom edge. Seal the bottom and 2 open sides with your finger. Use a ravioli cutter to cut out the individual raviolis. Place the ravioli on a large plate.

4. Boil a huge pot of water with salt. Add in the ravioli and cook for about 5-6 minutes. Strain and serve with the sauce of your choice.

Mushroom Marinara Sauce

For the sauce I kept it simple. I sauteed onions, garlic, crushed red pepper in olive oil. I threw in cut up mushrooms and cooked them down. I added in three cans of diced tomatoes. I tossed in Italian seasoning, basil, salt, and pepper. I let this simmer for 30 minutes or so. To top things off I added in a couple handfuls of fresh basil.

Get the best of the best!
4 Recipes Guaranteed to be New Favorites


I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Vegetarian Main Dishes Pasta

Leave a Reply

Your email address will not be published. Required fields are marked *


Leave a comment

  1. Hi! first time visitor and an instant fan! Home made pasta? nothing beats that. And everything you’ve made looks fantastic ๐Ÿ™‚

  2. wow. i’m super impressed. i’ve never even tasted homemade pasta, much less attempted making it myself. the filling sounds fantastic too–bravo! ๐Ÿ™‚

  3. I’m thinking more and more that I want a pasta attachment for my KA for Christmas this year. This looks so amazing!

  4. I have never made my own ravioli. These look amazingly good!! I love the flavors of the filling and your sauce looks awesome!

  5. The meal looks super yummy. How long did it take to cook everything? Also, are you growing your hair out? It looks so long to me and I realized I have never known you with hair past your shoulders.

  6. Fresh pasta is the best! It is easy too. I think everyone should try it. And it makes a lot so you can freeze it too!

    Mikky- Josh actually was in charge of the pasta dough! He did a great job! We have fun cooking together.

    Brittanie- It didn’t take that long to make everything. The dough probably took 30 minutes. And the filling was super easy..so was the sauce. And you boil them in no time! Try them!
    I am not growing my hair out on purpose. Just no time to get it cut since the wedding!

  7. These look so good! I love making pasta at home too, but I find only about half the time do I not get frustrated with the stuffed pastas. Did you have any trouble sealing them?

  8. We didn’t have any trouble sealing them…at the end when the pasta was drying out, it got a little tough but we just pinched the dough and it worked.

  9. This is torture as I am fasting for some blood work tomorrow…arghh!!! What I would give for a plate of these!!! Well done!

  10. That is utterly amazing! What a great great meal. I’ve made ravioli homemade a loooong time ago but now you’re giving me a burning desire to make some more. Your ice cream looks fab too.

  11. Ive never got around to making my own pasta – think Im a little scared. You make it look so simple. Love the sauce too.

  12. Oh yum yum yum..I have always wanted to make homeade pasta, but for some reason I never have! This looks yummy and simple!

  13. I am the Mom that Maria and Josh cooked and baked for. This homemade Ravioli was the best ever! The marinara sauce was to die for, too. I can’t wait to try this for my husband. It was also a fun family affair!

  14. I’m envious. I have made homemade pasta before, but my attempt at ravioli was a disaster. By the time I was finished rolling and cutting, I never wanted to see another raviolo again.

    I think I made more than I should have though. A smaller recipe would have been better.

  15. I wish I was there for dinner that night. Pasta is my favorite, especially when it’s stuffed with spinach and lots of cheese. Yum!