Mushroom Ravioli With Crispy Bacon and Creamy Spinach
Handmade ravioli filled with earthy mushrooms, ricotta, and parmesan, served in a silky cream sauce with bacon, spinach, and white wine. This elegant pasta dish balances rich, savory flavors with tender homemade pasta. Perfect for special dinners or when you want to impress. The combination of cremini and shiitake mushrooms delivers deep umami, while crispy bacon adds textural contrast and salty punch. The creamy spinach sauce ties everything together without overwhelming the delicate filling.
Ingredients
- 2 cups semolina flour
- 2 cups all-purpose flourbread flour1:1gluten-rich
creates slightly chewier pasta
- 4 large eggs
- 2 teaspoons olive oil
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 4 ounces cremini mushrooms
- 4 ounces shiitake mushrooms
- ½ teaspoon ground black pepper
- 1 medium onion
- 4 cloves garlic
- 1 cup ricotta cheese
- ¼ cup parmesan cheese, plus more for serving
- 8 ounces bacon
- ¼ cup white wine
- 2 cups baby spinach
- 1 cup heavy cream
- 1 tablespoon chicken bouillonvegetable bouillon1:1vegan
maintains body
Instructions
- 1
Combine semolina and all-purpose flour on a flat surface.
- 2
Form a well in the center and crack eggs into it.
- 3
Add salt and olive oil, whisking wet ingredients into flour until dough begins forming, adding water by the tablespoon if too dry.
- 4
Knead until dough becomes an elastic ball.
- 5
Wrap in plastic wrap and rest for 1 hour.
- 6
Cut rested dough into four equal pieces.
- 7
Roll one piece through pasta roller on largest setting.
- 8
Fold dough into thirds and pass through largest setting again.
- 9
Continue passing through roller on progressively smaller settings until reaching the finest setting.
- 10
Fold sheet in half and cut into two equal pieces. Repeat with remaining dough balls, covering sheets with plastic wrap to keep moist.
- 11
Clean mushrooms and slice them.
- 12
Dice onion and mince garlic.
- 13
Melt butter in saucepan over medium-high heat.
- 14
Saute mushrooms until lightly browned.
- 15
Add half the onion and garlic, browning for about 2 minutes.
- 16
Transfer mushroom mixture to food processor with ricotta and parmesan, pulsing until combined but still chunky.
- 17
Spoon about 1 tablespoon filling onto dough sheet near edge, continuing in 1/2-inch increments.
- 18
Place second dough sheet on top and press around filling to seal.
- 19
Cut out ravioli using ravioli cutter. Repeat with remaining dough sheets.
- 20
Bring salted water to boil.
- 21
Boil ravioli for about 3 minutes and drain.
- 22
Dice bacon and cook in saute pan until browned with fat rendered, about 5 minutes.
- 23
Remove bacon, leaving fat in pan.
- 24
Saute remaining onion and garlic in bacon fat until softened, about 3 minutes.
- 25
Add white wine and spinach, cooking until spinach wilts.
- 26
Pour in heavy cream and chicken bouillon, cooking until thickened, about 3 minutes.
- 27
Add drained ravioli to sauce and heat through.
- 28
Serve topped with crispy bacon and parmesan.
Tips
Resting the pasta dough for a full hour allows gluten to relax, making it easier to roll thin without tearing. Don't skip this step.
Keep dough sheets covered with plastic wrap while working to prevent them from drying out and cracking when you fill and cut.
Test one ravioli in boiling water first; if it floats and holds together, the batch is ready. Fresh pasta cooks quickly, usually 2-4 minutes.
Good to Know
Uncooked ravioli can be frozen on a parchment-lined tray for 2 hours, then transferred to airtight container for up to 3 months. Cook from frozen, adding 1-2 minutes to boil time. Leftover sauce keeps 3 days refrigerated.
Prepare dough and filling up to 1 day ahead, covered separately. Assemble and cut ravioli up to 4 hours before serving, freezing on trays. This removes last-minute stress.
Plate ravioli and spoon sauce over, ensuring each portion gets bacon, spinach, and cream. Garnish with fresh parmesan and cracked black pepper. Pair with crisp white wine like Pinot Grigio or Sauvignon Blanc.
Common Mistakes
Don't skip the dough rest or it will tear when rolling and filling
Don't overfill ravioli or filling will burst during boiling
Don't boil ravioli too long or they become mushy; test one first
Don't add cream before spinach wilts or wilting takes longer and cream breaks
Don't let sauce boil vigorously after adding cream to avoid separation
Substitutions
Dairy-Free Swaps
Vegan Options
maintains body
Gluten-Free Swaps
General Alternatives
FAQ
Can I make ravioli ahead and freeze them?
Yes. Freeze uncooked ravioli on a tray for 2 hours until solid, then store in airtight containers up to 3 months. Cook from frozen without thawing, adding 1-2 minutes to boiling time.
What if I don't have a pasta roller?
A rolling pin works but requires patience. Dust dough with flour, roll between two pieces of parchment paper, and make multiple passes, rotating the dough 90 degrees each time until thin enough to see light through it.
How long does leftover sauce keep?
Store sauce in an airtight container for up to 3 days. Reheat gently in a saucepan over low heat, stirring often. Add a splash of water if too thick. Do not freeze as heavy cream may separate.