Homemade Spinach Mushroom Ravioli

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

3/4 cup thawed and drained frozen chopped spinach
2 T butter
1/2 medium onion, minced
12-15 baby portobello mushrooms, sauteed, diced
salt
1 cup ricotta cheese
3/4 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 1/4 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.