Spinach and Mushroom Ravioli

Spinach and Mushroom Ravioli


(1 vote) 4 1

Ravioli is one of my family's favorite dishes, but we never quite knew how to make our own. This recipe makes the art of ravioli making much more approachable, so give it a try and you won't be disappointed!

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Chicago, IL

Serving Size / Yield

6-8 servings


  • 24 wonton wrappers
  • 1 1/2 C. Parmesan cheese, grated
  • 1 Tbs. olive oil
  • 3 Tbs. water
  • 12 oz. ricotta cheese
  • 1 1/2 C. mushrooms, sliced
  • 4 C. spinach
  • 2 large eggs

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In a small mixing bowl, mix together the parmesan, 1 egg, and ricotta until combined and set aside
In a large skillet, heat oil over medium high heat
Add in the mushrooms and cook for 10 minutes or until tender
Add in the spinach and cook until wilted, about 45 seconds
Remove from the skillet and roughly chop
Stir the mushrooms and spinach into the ricotta mixture and then set aside
In another small mixing bowl, whisk together the water and remaining egg until mixed
Place a pot of water on the stove to boil
Place one of the wonton wrappers on a clean work surface and then place one tsp. of the filling into the middle of it
Take a pastry brush and brush the sides of the wonton wrapper with the egg and water mixture
Place another wonton wrapper on top and press the edges down to seal the ravioli
Evenly work out any air bubbles you notice
Repeat with the remaining filling and wonton wrappers
Place four of the raviolis into the pot of boiling water and cook for 4 minutes
Remove and serve

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