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Open-Face Spinach-and-Mushroom Ravioli


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  • 1 pkg. (6 oz.) baby spinach, blanched
  • 1 shallot, minced
  • 4 tbsp unsalted butter, divided
  • 1/4 lb. wild mushrooms, trimmed
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp toasted pine nuts
  • Salt and pepper
  • 1 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • Pinch of cayenne pepper
  • 2 sheets fresh pasta (about 13 "x8 1/2")
  • 1 sprig each fresh thyme, rosemary and flat-leaf parsley
  • Chopped chives for garnish



Step 1

Squeeze water from spinach and finely chop. In skillet saute shallot in 2 tbsp butter. Add mushrooms; saute until tender. Stir in spinach, Parmesan and pine nuts. Season with salt and pepper. Set aside. Melt 2 tbsp butter in saucepan. Add cream, lemon juice zest and cayenne; simmer until thickened. Season with salt and pepper. Keep warm. Place pasta on work surface. Using a 3" round cookie cutter, cut 16 circles. Place herb sprigs in pot of salted water; boil. Add pasta; cook until al dente. Drain. Discard herbs. To assemble, place 2 pasta rounds on plate. Top each with an eighth of filling. Place another 2 rounds slightly off center over the filling. Drizzle with lemon cream. Garnish


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