Spinach & Mushroom Ravioli With Roasted Red Pepper

Name: Spinach & Mushroom Ravioli With Roasted Red Pepper Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Basic Egg Noodle Pasta; 4 large eggs; 1 tablespoon water; 3 1/2 cups sifted all-purpose flour; Spinach & Mushroom Ravioli Filling; 1 tablespoon olive oil; 1 1/2 cups finely chopped fresh mushrooms; 1-2 cloves garlic, minced; 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry; 1 cup shredded mozzarella cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Roasted Red Pepper Cream Sauce; 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, finely chopped; 3 tablespoons packed fresh basil or 2 teaspoons dried basil; 2 teaspoons packed fresh oregano or 1/2 teaspoon dried oregano; 1 jar (7 oz.) roasted red bell peppers, undrained; 1 cup half-and-half; 1/8 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Servings: persons

Basic Egg Noodle Pasta
4 large eggs
1 tablespoon water
3 1/2 cups sifted all-purpose flour
Spinach & Mushroom Ravioli Filling
1 tablespoon olive oil
1 1/2 cups finely chopped fresh mushrooms
1-2 cloves garlic, minced
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Roasted Red Pepper Cream Sauce
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
3 tablespoons packed fresh basil or 2 teaspoons dried basil
2 teaspoons packed fresh oregano or 1/2 teaspoon dried oregano
1 jar (7 oz.) roasted red bell peppers, undrained
1 cup half-and-half
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper

1
Place eggs, water and flour in the KitchenAid(R) Stand Mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix for 30 seconds.
2
Remove flat beater and put the dough hook on. Turn to Speed 2 and knead for 2 minutes.
3
Hand-knead the dough for 30 seconds and cover with a towel for 15 minutes.
4
In medium skillet over medium-high heat, heat oil. Add mushrooms and garlic; saute until mushrooms are soft. Cool slightly.
5
Finely chop spinach. In medium bowl, combine spinach, cheese, salt and pepper; stir in mushroom mixture.
6
Refrigerate until ready to fill ravioli with your KitchenAid(R) Ravioli attachment.
7
In medium skillet over medium-high heat, heat oil. Add onion; saute until onion is tender. Add garlic; cook 1 minute longer. Remove from heat; set aside.
8
In KitchenAid(R) Food Processor work bowl, position multipurpose blade. With motor running, add basil and oregano. Process until chopped, 5 to 10 seconds. Add onion mixture and peppers. Process until smooth, scraping sides if necessary.
9
Add onion-pepper mixture to skillet. Over medium heat, heat to simmer. Add half-and-half, cayenne pepper, salt and black pepper. Cook until mixture is thickened and heated through. Serve hot over cooked ravioli.
10
To purchase the
11
used in this recipe, please visit

766

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Basic Egg Noodle Pasta, 4 large eggs, 1 tablespoon water, 3 1/2 cups sifted all-purpose flour, and more.

Yes, Spinach & Mushroom Ravioli With Roasted Red Pepper Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach & Mushroom Ravioli With Roasted Red Pepper Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions