Spinach and Mushroom Ravioli

Total Time:
2 hr 15 min
35 min
1 hr 40 min

2 servings

  • 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
  • 6 ounces button mushrooms, sliced
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup mascarpone
  • 1/3 cup grated Parmesan, plus extra for garnishing
  • 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
  • 2 large eggs, beaten with 1 teaspoon water
  • 1/2 cup mushroom ( cremini, shiitake, button), finely chopped
  • 2 cups tomato sauce, recipe follows
  • Salt and freshly ground black pepper

In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.

Line up 3 wrappers on a cutting board. Brush with the egg and

water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper – 2 on the first row and 2 on the second – 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.

In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.

In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.

Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Sea salt and freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    71 Reviews
    5 71
    0/1000 characters
    Your Rating:
    Sort by: 
    Using wonton wrappers to make ravioli is brilliant. I changed the filling only slightly: added sauteed chopped shallot, a little nutmeg, and a splash of Marsala wine to the spinach/mushroom mixture for a little more depth. When plating, Giada has a good tip in the video of spooning a little sauce in the bottom of the serving dish first (indeed, it keeps the pasta from sticking to the dish then adding the ravioli with more sauce on top. I'll be making this for friends.
    Very good ravioli and much less time consuming than making pasta dough yourself. I prefer serving this with a brown butter sauce rather than a heavier tomato based sauce. The filling (which is what makes this a winner is very versatile as well. I've used it as a topping for crostini and phyllo cups for appetizers.
    I thought this recipe turned out nicely. It required more skill than I originally thought, but I still enjoyed it. My filling made 16 ravioli instead of 12 and next time, I think I'll try a butter sauce instead of a tomato based sauce.
    I made this for Valentines Day dinner (and my birthday dinner...it was absolutely delicious! I had trouble finding the egg rolls in the grocery store, but with a little help and a point in the right direction I found them in the produce section. The grocery store didn't have the cremini mushrooms, so i just used baby bellas and Shiitake and it worked out perfectly. Thanks for a great recipe...will absolutely add this to the regular meal plan!
    it took a lot of effort and time, i was in the kitchen for hours but i'm also new at the whole making-your-pasta think. it turned out really well, my family liked it. for me it was slightly too much spinach. i didn't use tomato sauce, i used a sage brown butter sauce instead. also, i swapped button mushrooms for cremini mushrooms, i feel it made the filling more flavorful. overall a very good recipe if you're feeling domestic (:
    A really simple and easy recipe with great results. This was the first time I made my own ravioli and they came out perfect. I did make a minor change and used a béchamel sauce instead of a tomato sauce since I have to cook for someone who cannot eat nightshades but still came out great. Definitely going to try this again soon.
    This took a lot of work, but it was absolutely delicious. The tomato sauce is divine. I will use it for everything from now on. The raviolis do fall apart if cooked too much. Just a minute or two should be enough.
    Has anyone tried using potsticker wrappers? They're thicker than wonton or egg roll wrappers and might be more ravioli-like.
    This is an absolute favorite of mine, though I have struggled with the texture of the wrappers while cooking, they tend to fall apart. After a dozen tries over the years, I have found using wonton wrappers and doubling up on one or both sides helps with the flimsiness. They freeze nicely.
    I loved this dish!

    The tomatoe sauce was intensly flavored and is a total keeper within my recipe collection. The ravioli was wonderful as well. I loved the mixture of spinach, mushrooms, and cheeses. However...

    The wonton wrapper became very flimsy and moist like. It didn't bother me, I was still able to taste the mixture, but some people may not be fans of that. Also, as mush as I LOVED the tomatoe sauce, I didn't like it paired with the ravioIi. Some kind of butter or cream sauce would have been better. That is hard for me to say because I am a healthy person that steers clear of those sort of things, but in this case it needed it.

    In the end, I will continue to try this recipe and improve it. Thanks Giada. You're the best :)
    It was pretty good. Maybe it would have been better with the actual egg roll wrappers, I used wonton wrappers. Next time I'll actually follow the recipe.
    Ummm!! This is GOOOD! The tomato sauce is the best I've made!!

    Simple, easy...but does take some time...but worth it!!

    Thanks Giada.
    I made the spinach and mushroom stuffing the day before. I Love Nuts! So I toasted and added a small bottle of Pine nuts before putting the ravioli together. Delicious! I found the Won Ton wrappers in the produce section of my market. My husband is my best critic and said the ravioli was the best he had ever had. I just used bought tomato sauce( yuk) but I can see experimenting with homemade sauces in the future. I love your show and watch just about every day!
    Took some time, but well worth it. Amazing flavor, will definitely make again.
    My fiance made these for me for Valentines day... they are amazing. I was his sous chef :) We had an issue finding Marscapone cheese... so I googled a substitution. 8oz cream cheese, 2 T butter, and 1/4 cup heavy cream... so for this recipe we just used 1/4 block of the cream cheese, 1 1/2 tsp butter and 1 T cream... they were perfect! I'm excited to try this with diff twists on the filling and diff sauces. We were thinking a spinach artichoke ravioli with an alfredo sauce!!! Thanks Giada!!!
    i made this for valentines dinner for my boyfriend and we both loved it! the only thing i change was the sauce, i added some heavy cream and it worked out wonderfully with the ravioli :).
    thanks giada!!
    I made this for my husband and I on Valentine's Day and it was outstanding! I made Giada's marinara sauce too, which was very flavorful! The whole dish had so much flavor! I highly recommend making this dish!
    This recipe was so light.; not at all heavy feeling like regular ravioli. I used wonton wrappers and had enough filling to make 12 large raviolis. It was enough to feed myself, my husband and our 16 year old son. Everyone gave it rave reviews. I will definitely make this again. Thinking about trying it with homemade spinach pasta to bring more spinach flavor into the equation.
    I had a bunch of the filling left over so the next morning I put it on top of toast & added a poach egg..Dreamy breakfast!
    This ravioli turned out fantastic!! It was a bit of work to prepare them...(I doubled the recipe). I added a bit of garlic to the filling as someone recommended. Also, I made it with a cream tomato sauce, which was a nice combo with the spinach and mushroom. I really loved this recipe!!
    -I doubled the recipe and cooked half and froze the other half as Giada recommends in her book, with plastic wrap between the layers to keep them from sticking together.
    I made the ravioli filling with crimini mushrooms (8 oz. instead of 6 oz.) and I also used won ton wrappers. I didn't have mascarpone so I found a recipe to substitute it (fat free cream cheese, butter, and fat free half and half). I tend to substitute many ingredients to make the dish with fewer ingredients and I couldn't tell the difference! I also made pesto instead of the tomato sauce, it came out wonderfully. I will be making this again!
    This was my first ravioli making experience and it was great! I would make the filling with a bit more mushrooms next time and also I added more salt...other than that it was perfect! I think I would also prefer a cream sauce next time too. This was a winner and I can't wait to make them again!
    Trying to eat better, make better choices. This was a major hit. Both of us are major meat eaters but with the mushrooms didn't miss the meat at all. Thank you so much for this creative tasty meal.
    I made the raviolis, which were amazing, but I had a lot of leftover filling. So I bought store bought pizza dough and alfredo sauce and made a really great pizza.
    The alfredo sauce goes down first then I put about a cup or so of the mascarpone cheese ontop of the alfredo then the rest of the mushroom spinach ravioli filling and grated parmesan on top. I brushed the edges of the pizza crust with extra virgin olive oil to make the sides golden brown and baked it for about 10 min. My husband HATES spinach and mushrooms, he loved the raviolis, but loved the pizza even more!
    I made this for my wife and I for a romantic Valentines Day dinner. It rivaled going out to a high end Italian restaurant and we enjoyed it with a great bottle of wine. I'd recommend letting the sauce simmer as long as possible for maximum flavor. The ravioli will melt in your mouth. You'll enjoy the leftovers too! Truly an excellent meal.
    these ravioli are absolutely amazing! i'm only 15 years old, but i have been cooking giada recipes since i was 13. tonight, i made these for a dinner for my parents. the filling overall was delicios. because i think mushrooms and spinach are a little bland, used a mircroplane grater and grated in almost 2 cloves of garlic in towards the last 2 minutes of sauteing the mushrooms, THEN, i added the spinach. make sure to start the tomato sauce almost 2 hours before you make the ravioli because you need the sauce to simmer for a few hours in order to become thick and flavorful. the egg roll wrappers are located right next to the produce in the cold refrigerated section next to tofu. the wrappers turned out perfectly and had the same great taste of pasta. this is a keeper!
    Excellent! The won ton rappers make this dish light. Great as a summer dish.
    Easy and delicious!
    I really thought that I would take forever to make this dish... but it took me less than hour! As someone mentioned, I put the tomato sauce on top of the raviolis, put some mozarella and parmesan on top, and baked it... Awesome!
    This was just wonderful!!! Not heavy like traditional ravioli. A keeper for sure!!
    These were great. Rich and satisfying.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Valentine's Day