Mushroom and Spinach Ravioli

February 20, 2015

Nothing could be better than a plate of homemade ravioli made from fresh pasta dough. Follow these simple steps for mouthwatering ravioli and enjoy this delicious Italian dish with your family and friends.

For the Dough
• 2.5 cups all-purpose flour
• 1 ice-cold cup water
• 1 tbsp olive oil
• 1 tsp Salt

For the Filling
• 6 ounces button mushrooms, coarsely chopped
• 1 bunch spinach
• 2 tbsp olive oil
• 1/2 cup grated Parmesan
• 1/2 tsp freshly ground black pepper
• salt to taste

For the Tomato Sauce
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 stalk celery, finely chopped
• 1 can crushed tomatoes
• 2 tablespoons unsalted butter (optional)
• 2 dried bay leaves
• 1/2 tsp freshly ground black pepper
• Salt to taste

Other Ingredients
• 2 tbsp olive oil for boiling raviolis
• Grated Parmesan cheese and finely chopped parsley for garnishing

Directions For the Dough • Sieve the flour. Add the salt and butter and mix well. • Add the ice- cold water and make a soft dough. • Leave the dough for at least 1 hour.

Nutritions

Calories
491

Sodium
927mg
38% DV

Fat
24g
37% DV

Protein
15g
30% DV

Carbs
51g
17% DV

Fiber
4g
18% DV