Spinach and Mushroom Ravioli

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

Yield:
2 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.6 71
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 (: item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Has anyone tried using potsticker wrappers? They're thicker than wonton or egg roll wrappers and might be more ravioli-like. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 :) item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Took some time, but well worth it. Amazing flavor, will definitely make again. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Excellent! The won ton rappers make this dish light. Great as a summer dish. item not reviewed by moderator and published
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! item not reviewed by moderator and published
This was just wonderful!!! Not heavy like traditional ravioli. A keeper for sure!! item not reviewed by moderator and published
These were great. Rich and satisfying. item not reviewed by moderator and published
This had a lot of steps, but was pretty easy to make. The results of all that work were well worth it, and the recipe was very good. I used won ton wrappers, which made about 15 ravioli. item not reviewed by moderator and published
I made this for Valentines dinner last night - With a few changes this recipe was WONDERFUL! I added 3 minced cloves garlic to the filling mixture & used wonton wrappers since I do not have a ravioli cutter. The simple sauce was the perfect complement to the flavorful ravioli. I made both the night before and suprised my fiance when he came home from a business trip; all he could say is MMMmmMMMM - Thanks again Giada !! You never dissapoint =) item not reviewed by moderator and published
this was fantastic and simple to make. The sauce was a very nice touch. Elegant and hearty, friends loved it who are not spinach lovers and my son raved as he is not a mushroom lover. Just lovely! item not reviewed by moderator and published
Great raviolis. The spinach/mushroom filling is fantastic. I've used it as a topping for crostini and a filling for baked phylo cups. I use 8 oz. of mixed wild mushrooms sauteed with some shallots. I sometimes toss in some toasted pine nuts or add a little shredded mozzarella to the mix. Very flavorful and always a hit. item not reviewed by moderator and published
This dish is sooooo good and super easy to make!!!!! item not reviewed by moderator and published
Loved this recipe. Took longer than expected to prep, but only due to my lack of experience. Very good recipe. My family loved it and definitely wants me to make it again! item not reviewed by moderator and published
I made the ravioli recipe according to directions. Instead of a tomato sauce I made a sage, butter and garlic sauce. Proportions for the sauce: 3 T. butter 3 T. olive oil 2 cloves garlic, minced 1 tsp. fresh sage Melt butter with oil. Add garlic and cook until soft. Add sage. Pour over pasta, and toss gently. Yum!! item not reviewed by moderator and published
i love giada, but i still dont get the red sauce with spinach and mushroom...seems awkward...and tasted so. That said i love the raviolis -- i think i wil try the leftovers with a light brandy cream/butter sauce... hub (this is my wifes log in, so i odnt want her to be accountbale for my bad tyuping) :D item not reviewed by moderator and published
good item not reviewed by moderator and published
This were really tasty. I will be making them again maybe trying some other fillings. item not reviewed by moderator and published
I used wonton wrappers and they turned out great. Make sure the ravioli is well drained before you add the sauce or it will look watery. Great meal with some crusty bread & a simple salad. item not reviewed by moderator and published
The Simple Tomato Sauce is now my favorite! The ravioli filling was devine. I didn't care for the Wanton-wrapper noodles. Next time I will make my own noodles. Otherwise this recipe is one of my favorites. It may be a bit too time consuming for most dinners, but for a special romantic dinner it is perfect. item not reviewed by moderator and published
very simple and quite tastey item not reviewed by moderator and published
I love Giada's recipes. Of course I love any kind of italian recipes. This recipe takes some time to make, but is definately worth it. I subtituted canned spaghetti sauce for her homemade one. It tasted great! My husband loved it! item not reviewed by moderator and published
I have made much better raviolis using eggroll wrappers. And I can not figure out why 2 eggs would be necessary for brushing the wrappers? item not reviewed by moderator and published
I made this for New Year's Eve and got rave reviews. But I'd like to be able to make the raviolis ahead of time, and just pop them into the boiling water when we're ready to eat. I tried storing them between layers of waxed paper, but they still stuck together. Refridgeration seemed to make matters worse. Any ideas would be appreciated. Thanks, Giada, for a recipe I'll make again and again item not reviewed by moderator and published
I made this with wonton wrappers instead. It was wonderful! I froze the leftovers & amazingly they tasted better the second time! item not reviewed by moderator and published
Everyone raved over this raviolis!!! I was skeptical about the eggroll wrappers, but they worked beautifully. My whole family is begging me to make more! item not reviewed by moderator and published
The ravioli was so easy to make using the wonton wrappers. I used an exotic mix of oyster, portabella, and other mushrooms in mine. item not reviewed by moderator and published
Supurb Ravioli item not reviewed by moderator and published
I watch the food network every night, I want to be a chef. I have wanted to be a chef forever. I actually made this ravioli, and I have never had anything like it in my life, it was so delicious. item not reviewed by moderator and published
easy and very good. Will definitely make again. item not reviewed by moderator and published
I didnt put the mushrooms, because I know my kids wouldn't eat it..so I had to modify it around that, but WOW..the ravioli and the sauce was VERY good...easy to make, but took time to prep. BUT its worth it since everyone loved it!!! item not reviewed by moderator and published
Yet another wonderful recipe. Truly does make a "romantic" meal. Husband and i both loved it.. and you could use this technique for a million fillings. Thanks! item not reviewed by moderator and published
Best ravioli EVER! Three generations enjoyed the process and the results last night. I will make this recipe again and again. WOW... AWESOME dinner! item not reviewed by moderator and published
This ravioli is delicious! I did add a pinch of nutmeg for fun to the filling. The marinara sauce was the best I have ever had/made! I did use my immersion blender instead of putting the sauce in the food processor. Worked great with less clean up! Can't wait to make again! Family loved it! Thanks for the recipe! item not reviewed by moderator and published
The ravioli were absolutely wonderful... light, delicate and full of flavor. The tomato sauce was the best I ever made. It's a keeper. item not reviewed by moderator and published
This recipe was so easy I even fool my family thinking I was in the kitchen all day making ravioli from scratch. We all love this recipe. item not reviewed by moderator and published
Husband asked me to make this again. He never asks for pasta dishes! He said he loved the lightness of the dish... that being egg roll wrappers and not pasta. item not reviewed by moderator and published
Great method and tasty recipe...will definately keep it! item not reviewed by moderator and published
The tomato sauce in this recipe will be a staple in my freezer and fridge from now on. The egg roll wrappers are ingenious! The stuffing was flavorful and I used the leftover stuffing for a frittata the next morning...YUM!!! item not reviewed by moderator and published
I tried it and it's delicious. It's a good recicpe to have especially during lent item not reviewed by moderator and published
THATS EXACTLY WHAT I DID, AND MY NIGHT WAS ROMANTIC.... I MADE THIS WITH THE ANCHOVY HERB BUTTER OVER CROSITNI'S WITH THE STRAWBERRY TRIFLES... UNBELIEVEABLE!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
This was excellent. It will be a family favorite in this Italian home! item not reviewed by moderator and published
I have made ravioli pasta from scratch before and was skeptical of this recipe at first. Having tried it, my husband and I are crazy for this recipe. It turns out just as tasty and saves you about tons of time! item not reviewed by moderator and published
to the person who gave the poor review...of course it didn't turn out.. you used springroll wrappers instead of the eggroll wrappers, two different things. item not reviewed by moderator and published
I had wanted to make my own ravioli for a while. I saw this recipe on the show the other day and decided it was time. I live in Columbia, SC so I had to go to 3 grocery stores before I found the egg roll wrappers (actually I used wonton wrappers instead). The filling was so easy to make and actually making the ravioli was rather therapeutic. I made a double batch and froze them for a quick dinner later on. They cooked up beautifully and with a quick tomato sauce, I even had my non-gourmet sister oohing and ahhing over them. They may take some time to make, but the flavor is absolutely worth it. Try it, you won?t be sorry. item not reviewed by moderator and published
I can't understand the negative ratings on this recipe. What was she using fillo dough instead? Mine turned out perfect and stayed together without any problem. Not even one came apart. My husband liked it too. I am going to try different variations of fillings too. item not reviewed by moderator and published
No problems with won ton wrappers, can't understand other raters problem. They did beautifully - easy and delicious. item not reviewed by moderator and published
This is an easy and delicious dish. Even my non-pasta loving husband requests this. item not reviewed by moderator and published
  item not reviewed by moderator and published

This recipe is featured in:

Valentine's Day