Mushroom and Spinach Ravioli with Chive Butter Sauce

Recipe View In a mixing bowl, whisk together 1 teaspoon of olive oil, water, and whole eggs until thoroughly combined. Set aside. (2 minutes)

Recipe View In a large bowl, combine the flour and salt. Create a well in the center. Pour the egg mixture into the well and gradually stir until just combined. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, approximately 5 to 10 minutes, adding more flour or water as needed to achieve the desired consistency. Wrap the dough tightly in plastic wrap and allow it to rest at room temperature. (15 minutes)

Recipe View Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent and fragrant, about 2 minutes. Incorporate the coarsely chopped mushrooms and continue cooking, stirring occasionally, until the vegetables are tender and the liquid has evaporated, around 10 minutes. Remove from heat and set aside to cool slightly. (12 minutes)

Recipe View In a bowl, beat the softened cream cheese until smooth and creamy. Gently fold in the cooled mushroom mixture, grated Parmesan cheese, mozzarella cheese, thawed and drained spinach, 1 tablespoon of chopped chives, parsley, and cayenne pepper. Season generously with salt and freshly ground black pepper to taste. (5 minutes)

Recipe View Roll out the rested pasta dough to a thickness of approximately 1/16 inch. Using a large cookie cutter or a sharp knife, cut out 3 to 4-inch circles. Working with one circle at a time, lightly brush the pasta with the beaten egg white. Place about 1 heaping tablespoon of the mushroom filling onto the center of each pasta circle. Cover with a second piece of pasta, carefully pinching the edges to seal tightly. For a uniform shape, cut the sealed ravioli with the cookie cutter once more. Arrange the finished ravioli on a lightly floured baking sheet, ensuring they do not touch. Repeat the process with the remaining pasta and filling. (45 minutes)

Recipe View Bring a large pot of lightly salted water to a rolling boil over high heat. Once boiling, gently add the ravioli to the water, being careful not to overcrowd the pot. Cook until the pasta floats to the surface and is cooked through, about 3 to 4 minutes. Drain the ravioli thoroughly. (8 minutes)

Recipe View To prepare the chive butter sauce: In a skillet over medium-high heat, melt the butter, swirling occasionally until it browns and emits a nutty aroma, approximately 5 to 7 minutes. Stir in 1 1/2 teaspoons of chopped chives. (7 minutes)

Recipe View Serve the freshly cooked ravioli immediately, drizzled with the luscious chive butter sauce. Garnish with additional fresh chives, if desired. Enjoy! (2 minutes)