Heavenly Vegetable Ravioli with Creamy Alfredo Sauce

Treat yourself to a delightful dish that combines the richness of creamy Alfredo sauce with the comforting, savory goodness of homemade vegetable ravioli. This dish, perfect for vegetarians, features tender pasta pockets filled with a medley of fresh vegetables and cheese, generously coated in a smooth and decadent Alfredo sauce. Ideal for special dinners or a cozy night in, this recipe will surely be a hit for its creamy texture and rich flavor.

Ingredients:

For the Ravioli Dough:
– 2 cups all-purpose flour
– 3 large eggs
– 1 tablespoon olive oil
– A pinch of salt

For the Filling:
– 1 cup ricotta cheese
– 1/2 cup finely chopped spinach
– 1/2 cup finely chopped mushrooms
– 1/4 cup grated Parmesan cheese
– 1 clove garlic, minced
– Salt and pepper to taste

For the Alfredo Sauce:
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– Salt and pepper to taste
– Chopped parsley for garnish

Instructions:

To Make the Ravioli Dough:
1. On a clean surface, make a mound with the flour and create a well in the center.
2. Crack the eggs into the well, add the olive oil and salt.
3. Gradually mix the eggs and oil into the flour using a fork, then knead the dough until smooth and elastic, about 8-10 minutes. If the dough is too sticky, add a little more flour.
4. Wrap the dough in plastic wrap and let it rest for 30 minutes.

To Prepare the Filling:
1. In a medium bowl, combine ricotta cheese, chopped spinach, mushrooms, Parmesan cheese, minced garlic, salt, and pepper. Mix well until all ingredients are evenly incorporated.

To Assemble the Ravioli:
1. Divide the dough into two equal portions. Roll out each portion on a floured surface into thin sheets.
2. Place small mounds of filling (about 1 teaspoon each) evenly spaced apart on one sheet of dough.
3. Brush around the filling with a little water to help seal the dough, then place the second sheet of dough on top.
4. Gently press around each mound to seal the ravioli, then cut out individual ravioli using a pastry cutter or knife.
5. Place the ravioli on a floured tray and cover with a damp cloth until ready to cook.

To Make the Alfredo Sauce:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the minced garlic and cook for about 1 minute until fragrant.
3. Pour in the heavy cream and bring to a gentle simmer.
4. Stir in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.

To Cook the Ravioli:
1. Bring a large pot of salted water to a gentle boil.
2. Carefully add the ravioli and cook for 3-4 minutes, or until they float to the surface and are tender.
3. Remove the ravioli with a slotted spoon and transfer them to the saucepan with the Alfredo sauce.
4. Toss gently to coat the ravioli with the sauce.

To Serve:
1. Transfer the ravioli to serving plates.
2. Garnish with chopped parsley and a little extra grated Parmesan cheese if desired.
3. Serve immediately and enjoy your heavenly vegetable ravioli with creamy Alfredo sauce!