Mushroom, Spinach and Ricotta Ravioli with Homemade Alfredo Sauce and Spaghetti Squash

Mushroom, Spinach and Ricotta Ravioli with Homemade Alfredo Sauce and Spaghetti Squash

See the step by step recipe video HERE

Spaghetti Squash:

  • 1 large spaghetti squash
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp pepper


  • 1 package small size wonton wrappers – Brand is Nasoya all natural wonton wrappers (I find these by the meatless products by the produce in Publix grocery store)
  • 8 large white mushroom caps, stem removed, chopped
  • 4 cloves minced garlic
  • 2 cups raw spinach
  • 1 tbsp extra virgin olive oil (EVOO)
  • 1 tbsp unsalted butter
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried parsley
  • 1/4 cup water (this is going to be used to assemble ravioli, not in the cooking process)
  • 2 tbsp fresh chopped basil

Alfredo sauce:

  • 1 whole stick unsalted butter
  • 1 cup of heavy whipping cream
  • 1 tsp salt (more to taste)
  • 1 tsp black pepper (more to taste)
  • 1 tsp garlic powder
  • 2 cups freshly grated parmesan cheese

Spaghetti squash:

Preheat the oven to 400 degrees. If your spaghetti squash is not pre-cut in half by the grocery store (you can ask them to do this for you btw), pierce holes around the spaghetti squash using a knife or fork. Place on a microwave safe plate and put into the microwave for 3 minutes. Allow to cool for 10 minutes and then you should be able to carefully and more easily cut the spaghetti squash in half. Use tongs or a fork to remove the seeds in the middle of both halves. Place onto a baking sheet hole side up and drizzle with extra virgin olive oil and sprinkle of salt and pepper. Turn the spaghetti squash over (so the part you just scooped out is no longer visible). Bake for 40 minutes. If you’re using smaller spaghetti squash, time will vary. Check after 25 minutes. Remove from oven and using tongs, carefully flip the spaghetti squash over. Using tongs, remove the squash and place onto a large serving plate or bowl.


Melt 1 tbsp unsalted butter and EVOO in a large pan over medium heat. Once melted and hot, add in mushrooms and saute for 3 minutes until they start to soften. Add in dried parsley, salt and pepper. Add in spinach and garlic, just for about 30 seconds, mixing, until spinach is wilted down. Take off heat and set aside to cool for 10 minutes.

Once veggies are completed cooled, add the mixture into a Bullet or food processor (we want a puree’ texture). Remove from the bullet or food processor and into a medium size bowl.

To the bowl of pureed veggie mixture, add 1.5 cups whole milk ricotta cheese and mix until incorporated.

Scoop the ricotta mixture into a large ziplock bag into one corner. We are going to make a make-shift pastry bag to pipe out the ravioli filling onto the wonton wrappers.

*In a large pot, boil water to later cook the ravioli in and add 1 tsp of salt.

Lay out half of the wonton wrappers from the package onto a large cutting board or counter (you can do it batches as well if you don’t have enough space).

Pipe 1 tbsp of the ricotta mixture into the center of the wonton wrapper.

Using your pointer finger, dip in a bowl of water and run your finger around all edges of the wonton wrapper. Then, top with another wonton wrapper to cover the filling. Moving from right around the filling and sliding out to the edges, run your fingers over the wonton wrapper to seal it (doing it from around the filling and then out to the edges also prevents air pockets). Continue this for all wonton wrappers. Using a pastry design cutter (totally optional) go around all 4 sides and remove about 1cm of the edges on all 4 sides.

Refrigerate the ravioli (use wax paper in between layers) for 10 minutes to help them firm up before boiling. In the meantime, make your alfredo sauce.

Remove from the fridge and gently place about 5-7 ravioli in the boiling water at a time, cooking for 30 seconds and using a slatted spoon, remove and place on top of the spaghetti squash. Repeat until all ravioli have been cooked and removed.

Alfredo Sauce:

In a large pan over medium heat, add 1 whole stick of unsalted butter. Once melted, add 1 cup of heavy whipped cream and whisk together for 1 minute. Add 1 tsp of salt, pepper and garlic powder and whisk together. Add 2 cups of freshly grated parmesan cheese and stir until cheese is incorporated and sauce is smooth texture. Keep on the lowest heat setting.

Pour the alfredo sauce on top of the ravioli and spaghetti squash.

Top with fresh chopped basil! Enjoy!

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