I made homemade ravioli today. As it gets colder out, I just gravitate towards warm food (like most everyone haha). I used this recipe for the dough, although I ended up having to use like over a cup more flour than the recipe called for in order to get elastic non-sticky dough. For the filling, I sorta just made it up. I didn’t want to have any nuts or anything in it, and I think it turned out super well! Now I have a bag of ravioli sitting in my freezer for the nights when I need a quick to prepare dinner. WOOHOO!
Mushroom Spinach Ravioli Filling
1 bag spinach
1 tub sliced mushrooms
1/2 white onion, diced
3 cloves garlic, minced
1/2 tsp vegetable bouillon
Sautee onions and garlic in a non-stick saucepan with a quarter cup of water. Add mushrooms and cook until tender. Add a little bit of water and the bouillon and cook mushrooms for a minute longer. Add spinach and cook until just wilted. Add mixture to a food processor and pulse 10 – 20 times depending on how fine you want the mixture. Set aside in a bowl and make ravioli dough. Note: you should definitely squeeze some of the moisture out of the mixture when you are ready to make your ravioli so your dough doesn’t get super wet and break.