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Writer's pictureMonica Bugno

Spinach Ravioli with Potato and Mushrooms

Feeds 4ish


Pasta Ingredients

  • 2 cups flour

  • 1 egg

  • 150gr of baby spinach (note 1)


Stuffing Ingredients

  • 400gr whole unpeeled potato

  • 1 bay leaf

  • 1 onions finely chopped

  • 2 minced garlic cloves

  • 20gr of butter

  • A splash of olive oil

  • 200gr fresh brown, button and portobello mushrooms

  • 100gr dried mix mushrooms

  • 100ml white wine

  • Sprig of thyme

  • 100gr grated parmesan


Sauce Ingredients

  • 100gr butter

  • 250gr mascarpone


Instructions

Prepare the Mushroom Stock

- Add a dried mushroom mix to 2 litres of water, 100 ml white wine (optional), and salt to taste.

- Rehydrate the mushrooms, then drain, retaining both the mushrooms and the stock.

- Finely chop the rehydrated mushrooms and set them aside.


Blanch the Spinach

- Using the mushroom stock, blanch the spinach. Retain the stock for later use.


Cook the Potatoes

- Add a bay leaf to the mushroom stock and boil the whole potatoes until tender.

- Drain the potatoes, reserving the stock for future use (it can also be frozen).

- Peel and mash the potatoes, then set them aside.


Prepare the Mushroom Filling

- In a frying pan, heat butter, oil, and a sprig of thyme.

- Add the onion and garlic, cooking on medium heat until the onion softens.

- Add the fresh mushrooms and cook until soft. Remove the thyme sprig.

- Combine the mashed potatoes, cooked mushrooms, rehydrated mushrooms, and Parmesan cheese. Mix well, season with salt and pepper to taste, and refrigerate for at least 1 hour to cool.


Prepare the Pasta Dough

- Oncecool, squeeze out excess liquid from the blanched spinach and blend it with the egg in a blender or bullet.

- In a bowl, combine flour with the spinach-egg mixture. Knead the dough for 5 minutes until smooth, then let it rest for 30 minutes.

- Roll out the dough to the second-thinnest setting using a pasta machine.


Assemble the Ravioli

- Lay out the pasta sheets and fill them with the mushroom mixture as demonstrated during the class. Seal the ravioli edges carefully.


Make the Sauce

- In a frying pan, melt butter and add mascarpone. Heat gently while stirring until the sauce is smooth and creamy.


Cook and Serve

- Boil water in a pot, add salt, and cook the ravioli for 2–3 minutes.

- Drain the ravioli and toss them through the mascarpone sauce. Serve and enjoy!


Based off the recipe by Mateo Zielonka




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