Spinach and Mushroom Ravioli (Giada De Laurentiis) Recipe

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Spinach and Mushroom Ravioli (Giada De Laurentiis)
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  1. In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.
  2. Line up 3 wrappers on a cutting board. Brush with the egg and
  3. Water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper – 2 on the first row and 2 on the second – 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
  4. In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
  5. In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.
  6. Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.
  7. Simple Tomato Sauce:
  8. 1/2 cup extra-virgin olive oil
  9. 1 small onion, chopped
  10. 2 cloves garlic, chopped
  11. 1 stalk celery, chopped
  12. 1 carrot, chopped
  13. Sea salt and freshly ground black pepper
  14. 2 (32-ounce) cans crushed tomatoes
  15. 2 dried bay leaves
  16. 4 tablespoons unsalted butter, optional
  17. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  18. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  19. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
  20. Yield: 6 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1120.38 Kcal (4691 kJ)
Calories from fat 736.18 Kcal
% Daily Value*
Total Fat 81.8g 126%
Cholesterol 231.76mg 77%
Sodium 4525.85mg 189%
Potassium 1225.19mg 26%
Total Carbs 71.15g 24%
Sugars 26.1g 104%
Dietary Fiber 6.66g 27%
Protein 24.33g 49%
Vitamin C 19.5mg 32%
Vitamin A 0.1mg 5%
Iron 5.6mg 31%
Calcium 429.8mg 43%
Amount Per 100 g
Calories 207.25 Kcal (868 kJ)
Calories from fat 136.18 Kcal
% Daily Value*
Total Fat 15.13g 126%
Cholesterol 42.87mg 77%
Sodium 837.22mg 189%
Potassium 226.64mg 26%
Total Carbs 13.16g 24%
Sugars 4.83g 104%
Dietary Fiber 1.23g 27%
Protein 4.5g 49%
Vitamin C 3.6mg 32%
Iron 1mg 31%
Calcium 79.5mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.4
  • 30

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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