Whole Wheat Turkey and Spinach Ravioli

   Nothing beats a bowl of fresh homemade pasta.

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Topped with your favorite tomato sauce.

About two weeks ago for Valentine’s day weekend, C and I decided to make dinner together. Since time has been an issue for the past little while, we’ve found ourselves dining out more frequently, but I’m determined to change this! I think we’re going to try to minimize the dining out by cooking more often. I don’t know about you, but I actually enjoy hanging out and eating at home – way more comfy!

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For the menu, we decided on turkey ravioli with tomato sauce followed by red velvet cheesecake. Though it took a few hours just to make all the ravioli, it was well worth it. In the end, we made about 45 large ravioli and C made a few monster ravioli. I should have taken a picture of his monster ravioli – they were literally the size of my hand because they had so much meat filling inside. One or two monster ravioli could have probably been a meal all on their own.

  • 2 packages of ground turkey
  • 1 onion
  • 3 cloves garlic
  • Seasoning: garlic pepper and Mrs. Dash
  • 1 lb white mushrooms, finely chopped
  • 1 package of frozen spinach, defrosted, drained and chopped
  • 1 small block of mozzarella, grated
  • 3 tbsp Parmesan & Romano cheese blend
  1. In a large pan, saute turkey, onion, and garlic. Add your seasonings of choice and cook until no longer pink.
  2. Transfer turkey to a large bowl, draining any liquid.
  3. With the same pan, saute the chopped mushrooms until softened and add to the turkey.
  4. Squeeze excess liquid out of the spinach. Finely chop the spinach and add to the turkey mixture.
  5. Add mozzarella and Parmesan cheese to the turkey mixture. Mix until combined. Add more seasonings if desired then set aside to cool completely.


  1. Roll out two long pieces of prepared pasta dough of choice (we used this one)
  2. Using a small ice cream scooper or tablespoon, spoon dollops of filling onto the dough, leaving about 2 inches between
  3. Using a pastry brush, spread the egg wash (egg beaten w/ 1 tbsp water) around all the edges of the filling
  4. Top with the second piece of rolled dough and seal in the filling within the two pieces of pasta (Try to press all the air out to prevent bubble formation)
  5. Once completely sealed, use a pizza cutter and trim the sides. Alternatively, use a cookie cutter to cut the ravioli into shapes (we used a scalloped square cutter)
  6. Gather the excess dough into a ball and allow to rest before re-rolling

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For full cooking instructions, check out my previous pasta post here.

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PS  – If you haven’t heard, Angie from The Novice Gardener is hosting weekly ‘Fiesta Friday’ blog parties and I just added this dish to the party! Check out her page (here) for more info on joining the party. It’s also a great resource for viewing other amazing food creations and connecting with other bloggers!

9 Comments Add yours

  1. Monster ravioli, lol! You should have seen Sue’s ravioli here:
    Kinda impressive, don’t you think? And you’re impressive, too, Janine, making your own ravioli! I have a pasta maker and used to try making my own, but since I moved to the East Coast (Italian Country), I haven’t made any. So many good Italian restaurants here! Thanks for sharing and coming to the fiesta. Who knows, one of these days, I might resurrect the pasta maker! :-)


    1. Janine says:

      Ohmygoodness, that is definitely a monster ravioli – that’s pretty impressive! Haha C will def want to make one that size next time. Awe, thank you, but it can’t take all the credit because the kitchen aid did most of the work. I hope you do break out your pasta maker one day!


  2. chefjulianna says:

    Well, I have never attempted to make my own pasta and so I’m very impressed that you would do that! Your recipe looks awesome!


    1. Janine says:

      Thank you so much ! You really need to give it a try sometime!


  3. Ngan R. says:

    These ravs look delicious! I so admire people who make their own raviolis–it seems so time consuming to me, but it looks like the effort was well worth it!


    1. Janine says:

      Thank you! Haha yes, it is a bit tedious but well worth it. I hope you give it a try – it’s also kind of fun if you turn it into an afternoon ‘pasta date’.


  4. Patty Nguyen says:

    Your ravioli look perfect!


    1. Janine says:

      Thank you!


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