Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Homemade Ravioli with Mushrooms and Beans Recipe

Looking for an easy Homemade ravioli with mushrooms and beans recipe? Learn how to make Homemade ravioli with mushrooms and beans using healthy ingredients.


Submitted by h2ogirlie

Makes 6 servings



Homemade ravioli Usually I freeze half of them and cook the fresh half as dinner for two (with a big green salad), plus have a bowl of leftovers for my lunch the next day - yummy!

Recipe Ingredients for Homemade ravioli with mushrooms and beans

2 cup pieces Mushrooms, Shiitake
1 cup Spinach
1.5 cup Semolina Pasta Flour
0.5 cup All Purpose Flour
0.5 medium raw Onion Red
2 tbsp Extra Virgin Olive Oil
1.25 cup Dark Red Kidney Beans
1 tsp Salt, Table

Recipe Directions for Homemade ravioli with mushrooms and beans

  1. Dice the mushrooms pieces (I usually use a mix of buttons, baby portabello or shitakes - whatever is in my fridge or cheapest at the store!), red onion, and beans. Heat 1T of the EVOO in a large pan over med heat; add the onion. Allow the onion to soften and begin to caramelize, then add the beans and let cook together a few minutes longer. Add the mushrooms and stir together, let cook until the mushrooms are browned and softened. Add the spinach (shred/dice it first for easier stuffing!) along with a few tablespoons of water or stock (not to much - you don't want it all soggy at the end!), reduce the heat a bit and cover to let the spinach cook gently. Remove the lid after a few minutes and stir several times, allowing all the moisture to evaporate, leaving you with a lovely ravioli filling mixture! Season generously with salt and pepper and remove from the heat to let cool. (I often make the filling up the night before my ravioli adventure - just pop it in the fridge and pull it out when you're ready to assemble.)

  2. To make the pasta, combine the semolina flour (1.5C), AP flour (0.5C), salt (1teaspoon), some ground dried or diced fresh herbs (1t dried basil or 1/2t dried thyme or rosemary, ground, or 2-3T fresh basil or parsley, diced), and the remaining 1T EVOO along with 0.5C water - it will form a very stiff dough - you may need to add just a teeny bit more water, and definitely will need to use your hands to combine the last of the flour in. Knead it for just a few minutes to soften it up a bit.

  3. Start a large pot of water with a bit of salt (and maybe a dash of olive oil to prevent sticking) heating.

  4. Roll your dough out - you want it pretty thin - a pasta roller will work, or you can use a rolling pin - you may want to divide it into at least quarters to make it easier to work with... You can cut circles out with a glass or a biscuit cutter, or make simple squares or triangles - give yourself enough size to work with - mini ravioli are cute but become painful to make a whole batch of the first time around! I usually stick with squares ~2" a side or circles ~1.5" across.

  5. Pile some of the filling (usually 1/2 - 1 t depending on the ravioli size!) in the middle of your pasta round or square, leaving a gap about 0.5" around the edge. Dab a bit (not much!) of water around the edge, place another piece of pasta over the top and pinch the edges closed. Place finished ravioli on a piece of wax or parchment paper.

  6. TO FREEZE YOUR RAVIOLI: At this stage you can easily freeze your ravioli - simply place in your freezer on a parchment or wax paper lined cookie sheet and let freeze overnight. In the morning, transfer them to a large ziploc bag - they'll keep at least a month as long as they don't get all frosty! To cook, simply remove as many as you'd like and add to a pot of boiling water (ie see the rest of the directions below!) - you just may need to cook them a few minutes longer...

  7. OR, FOR FRESH RAVIOLI NOW: When your pot of water comes up to a (medium) boil, place the ravioli in in batches - you don't want them to be crowded in there! Let them boil a few minutes after they float to the surface - you can turn em over to make sure they cook evenly... Strain them just a bit and add them to a pan of sauce - if you simmer it all together a few minutes it will let you finish cooking them all AND enhance the flavor as they can finish cooking up together in the sauce.

  8. Enjoy!

Categories

Pasta, Main Dish, Advance, Boil

Nutrition Facts
Serving Size 184.4g
Amount Per Serving
Calories
269
Calories from Fat
52
% Daily Value*
Total Fat
5.8g
9%
Saturated Fat
0.7g
4%
Trans Fat
0.0g
Sodium
687mg
29%
Potassium
211mg
6%
Total Carbohydrates
45.7g
15%
Dietary Fiber
6.7g
27%
Sugars
3.2g
Protein
9.7g
Vitamin A 63% Vitamin C 7%
Calcium 7% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
83% confidence
A-
  Good points
  • Low in saturated fat
  • Very high in vitamin A
  •   Bad points
  • High in sodium
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement