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Spinach and Mushroom Ravioli


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Spinach and Mushroom Ravioli


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Spinach and Mushroom Ravioli


  • Ready Time : 0 min



  • 2 tablespoons olive oil
  • 6 ounce crimini mushrooms, chopped
  • 1 (10-ounce) package frozen spinach, thawed and drained
  • 1/4 cup mascarpone
  • salt and pepper to taste
  • 1 portion pasta dough


In a large saute pan heat oil over moderate heat.  Add the mushrooms and cook for a few minutes until it begins to brown.  Add salt and pepper.  Add spinach and cook for 2 minutes.  Remove from heat and mix in mascarpone.  Place in a food processor and pulse a few times.

Roll pasta dough out thin and cut the large strip in half and place on cookie sheet lined with parchment paper.  Put teaspoons of filling spaced out on the dough and cover with the other half.  Cut out squares with a pastry cutter.

To cook ravioli, boil a large pot of salted water and cook for 2-3 minutes until the ravioli floats.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

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