Mushroom and Spinach Ravioli with Chive Butter Sauce

Ingredients

• 1 teaspoon olive oil

• 1 ½ tablespoons water, or more if needed

• 2 eggs

• 2 cups all-purpose flour, or more if needed

• ¼ teaspoon salt

• 1 teaspoon olive oil

• 1 clove garlic, minced

• ½ cup chopped onion

• 1 (8 ounce) package fresh mushrooms, coarsely chopped

• 4 ounces cream cheese, softened

• ⅓ cup grated Parmesan cheese

• ½ cup mozzarella cheese

• ½ cup frozen chopped spinach, thawed and drained

• 1 tablespoon chopped fresh chives

• 1 tablespoon chopped fresh parsley

• ½ teaspoon ground cayenne pepper

• salt and ground black pepper to taste

• 1 egg white, beaten

• 3 tablespoons butter

• 1 ½ teaspoons chopped fresh chives

Instructions

1. In a bowl, whisk together 1 teaspoon of olive oil, water, and whole eggs until smooth; set aside. In a separate large bowl, mix flour and salt, then make a well in the center. Pour the egg mixture into the well and stir until just combined. Turn the dough out onto a floured surface and knead for 5 to 10 minutes until smooth, adding flour or water as needed. Wrap the dough tightly in plastic wrap and let it rest.

2. Heat 1 teaspoon olive oil in a skillet over medium heat. Add garlic and onion, cooking until the onion softens, about 2 minutes. Stir in mushrooms and cook until the vegetables are tender and the liquid evaporates, around 10 minutes. Remove from heat and let cool.

3. Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan, mozzarella, spinach, 1 tablespoon of chives, parsley, and cayenne pepper. Season with salt and pepper to taste.

4. Roll out the dough to about 1/16 inch thick. Use a large cookie cutter to cut 3 to 4-inch circles. Roll each circle thinner, then brush lightly with egg white. Place a heaping tablespoon of the mushroom filling in the center of each circle, top with a second circle, and pinch the edges to seal. Cut the ravioli again with the cookie cutter to shape uniformly. Place finished ravioli on a floured baking sheet and repeat with the remaining dough and filling.

5. Bring a large pot of salted water to a boil over high heat. Once boiling, add the ravioli and cook for 3 to 4 minutes, until they float to the surface. Drain the ravioli.

6. For the sauce: Melt butter in a skillet over high heat, stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons of chives. Serve the sauce over the hot ravioli.

Cooking Tip

Nutritional Information (per serving)