mushroom and spinach ravioli with chive butter sauce

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1 1/2 tablespoons water, or more if needed
• 2 eggs
• 2 cups all-purpose flour, or more if needed
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1/2 cup chopped onion
• 1 (8 ounce) package fresh mushrooms, coarsely chopped
• 4 ounces cream cheese, softened
• 1/3 cup grated parmesan cheese
• 1/2 cup mozzarella cheese
• 1/2 cup frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon ground cayenne pepper
• salt and ground black pepper to taste
• 1 egg white, beaten
• 3 tablespoons butter
• 1 1/2 teaspoons chopped fresh chives

Recipe

Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. combine flour and salt in a separate large bowl, and make a well in the center. pour the egg mixture into the well and stir just until combined. turn dough out a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. wrap dough tightly with plastic wrap, and set aside to rest.
• heat 1 teaspoon olive oil in a skillet over medium heat. stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. remove from heat, and allow to cool.
• beat cream cheese in a bowl until smooth. stir in the cooled mushroom mixture, parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. season with salt and pepper.
• roll the pasta dough out to about 1/16 inch thick. cut 3 to 4-inch circles using a large cookie cutter. roll each circle out as thin as possible. working with one circle at a time, brush the pasta lightly with the egg white. scoop about 1 heaping tablespoon full of the mushroom filling the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. cut the sealed ravioli with the cookie cutter once more to create a uniform shape. place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the ravioli and return to a boil. cook until the pasta floats to the top, 3 to 4 minutes; drain.
• to make sauce: melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. stir in 1 1/2 teaspoons chives. serve over hot ravioli.