Ravioli are served with some kind of sauce. Just serving sour cream and ketchup is completely unacceptable, it will no longer be ravioli, but just dumplings. Let’s make spinach ravioli in a creamy sauce!
Summary
| Cook Time | 1 hour |
| Total Time | 1 hour |
| Course | Sauce |
| Servings (Default: 6) |
Ingredients
Ingredients- Flour – 250 Grams (dough)
- Egg – 1 Piece (dough)
- Water – 0.25 Cup (hot, dough)
- Salt – 0.25 Teaspoon (dough)
- Spinach – 300 Grams
- Goat cheese – 60 Gram
- Grated Parmesan – 0.3333 Cup
- Nutmeg – To taste
- Green onion – To taste (sprinkling)
- Mushrooms – 150-200 Grams (sauce)
- Cream – 1 Glass (sauce)
- White wine – 2 tbsp (sauce)
- Garlic – 4 Cloves (sauce)
- Salt, pepper – To taste
Print Recipe
Pin Recipe Instructions
- Knead an elastic dough from all the ingredients and let it rest for half an hour.
- Wash and dry the spinach.
- Simmer the spinach until soft in a spoonful of butter, all the liquid should evaporate.
- Combine the spinin, grated goat cheese and parmesan cheese, salt, pepper and nutmeg. The filling should not be wet. Send her to the refrigerator.
- Roll out the dough and place it on the ravioli mold, place the filling in the holes.
- Cover with a second piece of dough and top up the ravioli with a rolling pin.
- For the sauce, fry the mushrooms, onions and garlic.
- Add cream, white wine, grated cheese, nutmeg. Boil for three minutes so that everything is well connected.
- Throw the ravioli into boiling water and after surfacing, cook for 4-5 minutes.
- Serve with creamy sauce.
Bon appetit!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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