Making homemade spinach & mushroom ravioli is easier—and more beautiful—than ever with the Marcato Ravioli Tablet, an Italian-made pasta tool designed to create uniform, perfectly filled ravioli in minutes. Whether you’re new to pasta making or a seasoned cook, pairing this tool with a rich, savory filling will have your guests thinking you ordered from a fine Italian trattoria.
🍝 Why the Marcato Ravioli Tablet is a Must-Have for Pasta Lovers
If you’re serious about ravioli, the Marcato Ravioli Tablet is the gold standard. Made in Italy, this ravioli mold features a non-skid base for stability and a sleek metal rolling pin that cuts and seals each pocket with precision. The result? Ravioli that are uniform, full, and easy to release from the tray—every time.
Benefits:
- Cuts prep time in half
- Creates beautiful, consistent ravioli
- Easy to use and clean
- Doubles as a conversation piece with its elegant design
To use it, simply:
- Liberally flour the tablet.
- Lay your first sheet of fresh pasta dough.
- Add filling to each well.
- Brush with egg wash, cover with the second sheet, and roll.
- Pop out the ravioli—done!
🥬🍄 Spinach & Mushroom Ravioli – A Classic, Flavorful Filling
Now for the star of the show: the spinach and mushroom filling. This vegetarian combo brings earthy depth and creamy richness to every bite. Here’s why it works so well:
- Spinach offers freshness and color while balancing richness.
- Mushrooms (such as cremini, button, baby bella, or porcini) add umami and a hearty bite.
- Garlic, shallots, and thyme infuse the mixture with bold, aromatic notes.
- Fontina melts beautifully when finely shredded and blends well with sautéed vegetables, without clumping.
This savory mixture is easy to make and holds up beautifully in the pasta—perfect for boiling, freezing, or sautéing with your favorite sauce.
🍽️ How to Serve Your Spinach & Mushroom Ravioli
These ravioli are incredibly versatile. Serve them with:
- Brown butter and crispy sage for a nutty, aromatic finish
- Garlic cream sauce or Gorgonzola cream sauce for an indulgent flavor
- A drizzle of olive oil, lemon zest, and cracked pepper for a lighter approach
Top with toasted pine nuts, freshly shaved Parmesan, or a sprinkle of red pepper flakes for added texture and heat.
🧡 Domestic Gourmet Tip:
Use high-quality ingredients for the dough and filling, and don’t forget to substitute half the butter in your sauce with our Organic Annatto Oil for a warmer, richer flavor and a golden hue.
We independently select all of the products we feature on Domestic Gourmet and may earn an affiliate commission when you purchase through links on this site.
Handmade Spinach & Mushroom Ravioli
Equipment
- Flour Sifter (Fine Flour Sieve, or Salt Shaker)
Ingredients
- 8 10" fresh pasta sheets Approximately 1 lb of pasta dough.
- 8 oz mushrooms, cleaned and diced i.e. button, portobello, porcini, baby bellas, etc.
- 1 tbsp salted butter
- 5 oz raw spinach Approximately 2 cups loosely packed
- 1½ cups freshly grated fontina Approximately 6 oz.
- ½ cup breadcrumbs Preferably from dried Italian bread or sourdough.
- ½ cup fresh basil chopped
- 3 eggs Set 1 aside to be used for egg wash.
- ½ tsp salt use a pinch more if using unsalted butter
- ¼ tsp fresh cracked black pepper
- ¼ cup OO, semolina, or A.P. flour
Optional substitutions:
- ½ cup frozen chopped spinach
- 2½ tbsp dried basil
Instructions
To prepare the filling:
- In a 10" sauté or fry pan, over medium heat, add the diced mushrooms.
- Allow mushrooms to release their water, occasionally stirring with a cooking spoon, approximately 4-6 minutes.
- Add butter to the mushrooms and stir with a wooden spoon until mushrooms have soaked up the butter and are evenly browned, approximately 3 minutes. The mushrooms will have cooked down to about ½ cup, set aside.
- Over high heat, boil 8 cups of water in a large pot.
- In a large mixing bowl, add 4-6 cups of cold water and 1-2 cups of ice. Set aside.
- Place a colander in the sink.
- Once the water is boiling in the pot, add all the spinach and cook until bright green for 1-2 minutes.
- Strain the spinach by pouring the contents of the boiling pot into the colander.
- From the colander, immediately place the spinach into the ice bath and allow it to cool for 3-5 minutes.
- Once cool, strain the spinach back into the colander. Using your hands, squeeze as much of the water out as possible. You could also use a wooden spoon to press the spinach against the sides of the colander to remove any remaining water. You want the spinach to form a solid dry ball.
- Finely chop the cooked and strained spinach using a chef's knife on a cutting board or pulse in a food processor 15-20 times. Chopped spinach will amount to approximately ½ cup, set aside.
- In a large mixing bowl, combine the chopped spinach, sautéed mushrooms, breadcrumbs, fontina, eggs, chopped basil, salt, pepper, and mix well. Set aside.
- Using a flour sifter, fine flour sieve, or a salt shaker full of flour, lightly sprinkle the Mercato ravioli press evenly with flour.
- Lay a 10" pasta sheet down on the ravioli mold and gently press the pasta into the indentations.
- Using a teaspoon, scoop the filling mixture into the pasta indentations, pressing down with the spoon or finger to ensure it's sufficiently full.
- Using a pastry or basting brush, paint the egg wash in between the ravioli squares, making sure you coat all of the edges and in between each ravioli.
- Lay the second pasta sheet on top of the filled ravioli and gently press down on the edges to remove any trapped air and seal the edges.
- Using the metal rolling pin, roll from end-to-end and side-to-side to perfectly cut the ravioli along the perforated edges.
- Lifting the plastic handles, flip the ravioli onto a floured surface.
- Flour the ravioli tablet and repeat the process three more times, resulting in 40 ravioli.
To Cook Ravioli:
- In a large pot over high heat, boil 8 cups of salted water. Approximately 2 tsp of table salt.
- With a rolling boil, add no more than 10-12 ravioli at a time. Do not overcrowd the pot.
- If ravioli are room temperature or freshly made, boil for 4-6 minutes, until al dente and the cheese in the center is melted.
- If ravioli are refrigerated, boil for 8-10 minutes, until al dente and the cheese in the center is melted.
Pro tip:
- For an extra creamy filling, opt for using ricotta, mascarpone, or a mix.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.
About the Author: Ciji Castro
Ciji Castro is the CEO and Executive Chef behind Domestic Gourmet, a premium food and lifestyle brand rooted in honoring ancestral cooking and Latin traditions. With a deep love for bold, heritage-inspired flavors and clean ingredients, Ciji leads the vision and culinary direction of Domestic Gourmet’s product line.
Her flagship product, 🌿 Domestic Gourmet Organic Annatto Oil – Aceite de Achiote, brings vibrant color and flavor to every dish—celebrating the flavors of her Cuban and Puerto Rican roots while meeting the standards of today’s health-conscious kitchens.
Through Domestic Gourmet, Ciji is on a mission to share the richness of cultural cooking with a modern and convenient twist—one thoughtfully crafted product at a time.
Follow along at @domesticgourmet for recipes, cooking tips, and more.
