STEP 1: MAKE THE PASTA DOUGH

Start by preparing the pasta dough. In a large mixing bowl, combine the flour and a pinch of salt. Create a well in the center and add the eggs and olive oil. Using a fork, gradually incorporate the flour into the wet ingredients until a rough dough forms. Then, knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making it easier to roll out.

STEP 2: PREPARE THE FILLING

While the dough is resting, prepare the filling. In a skillet over medium heat, add a splash of olive oil and sauté the chopped mushrooms until they are browned and any liquid has evaporated—about 5-7 minutes. Add the chopped spinach and cook for another 2 minutes until wilted. Remove from heat and let the mixture cool slightly before transferring it to a mixing bowl. Stir in the ricotta cheese, grated Parmesan, garlic powder, salt, and pepper until well combined. The filling should be creamy and flavorful.

STEP 3: ROLL OUT THE PASTA DOUGH

Once the dough has rested, divide it into four equal portions. Keep the portions you’re not using covered to prevent them from drying out. On a floured surface, roll out one portion of the dough as thin as possible, about 1/16-inch thick. If you have a pasta machine, this step is much easier! Pass the dough through the machine, starting with the widest setting and gradually moving to the thinner settings.

STEP 4: ASSEMBLE THE RAVIOLI

To assemble the ravioli, lay out the rolled pasta sheet on a floured surface. Use a spoon or a piping bag to drop small mounds of filling (about 1 teaspoon) about 1 inch apart along the sheet. Moisten the edges of the pasta with a little water, then carefully fold the dough over to create a pocket, pressing to seal around each mound of filling. Use a knife or a pasta cutter to cut the ravioli apart, ensuring they’re well sealed to prevent any filling from escaping during cooking. Repeat this process with the remaining dough and filling.

STEP 5: COOK THE RAVIOLI

Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 4-5 minutes, or until they float to the surface. Fresh ravioli cooks quickly, so keep an eye on them. Once cooked, gently remove them using a slotted spoon and set aside. If desired, you can toss them with a little olive oil to prevent sticking while you prepare the sauce.

STEP 6: MAKE THE SAUCE

In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic! Pour in the heavy cream and vegetable broth, stirring to combine. Let the sauce simmer for about 3-4 minutes until it thickens slightly. Stir in the fresh thyme and season with salt and pepper to taste. If you prefer a bit of tang, feel free to add a squeeze of lemon juice at this stage.

STEP 7: COMBINE AND SERVE

Add the cooked ravioli to the skillet with the sauce and gently toss to coat. Let them simmer together for an additional minute to absorb some of the sauce. Serve hot, garnished with freshly chopped parsley and additional grated Parmesan cheese if desired. Your Mushroom Ravioli with Spinach is now ready to impress!