- ÂĽ cup plus 4 tablespoons extra-virgin olive oil
- 6 ounces button mushrooms, sliced
- Â˝ teaspoon salt, plus more to taste
- Â˝ teaspoon freshly ground black pepper, plus moreÂ to taste
- 1 (10-ounce) package frozen chopped spinach,Â thawed and squeezed dry
- â…“ cup freshly grated Parmesan cheese, plus more forÂ garnish
- ÂĽ cup mascarpone cheese
- ÂĽ cup all-purpose flour (for dusting the baking sheet)
- 6 egg roll wrappers
- 1 large egg beaten with 1 teaspoon water
- Â˝ cup finely chopped assorted mushrooms (such asÂ cremini, button, and stemmed shiitake)
- 2Â˝ cups Marinara Sauce
In this recipe I have you make ravioli from scratchâ€”butÂ without using fresh pasta! Donâ€™t worry, itâ€™s really notÂ hard, and youâ€™ll look like a professional chef. Trust me.
- In a Large SautĂ¨ pan, heat ÂĽ cup of oil over a mediumhighÂ flame. Add the sliced button mushrooms andÂ sprinkle with Â˝ teaspoon each of salt and pepper. SautĂ©Â until the liquid has evaporated from the mushrooms,Â about 6 minutes. Add the spinach and sautĂ© for 2Â minutes. Transfer the mixture to the bowl of a foodÂ processor. Pulse until a coarse texture forms. Transfer theÂ spinach mixture to a large bowl and stir in â…“ cup ofÂ Parmesan cheese and the mascarpone. Season the fillingÂ with more salt and pepper to taste.
- If you use ravioli with a different filling, omit the toastedÂ hazelnuts and amaretti cookies.
- Lightly flour a baking sheet. Arrange 3 egg roll wrappersÂ on a cutting board. Brush with the egg and waterÂ mixture. Using a tablespoon, spoon 4 mounds of theÂ spinach mixture 1 inch apart on each wrapper, formingÂ 2 mounds on the first row and 2 mounds on the second.
- Top each with another wrapper and press around theÂ filling to seal the edges. Using a fluted ravioli cutter, cutÂ out the ravioli squares, forming 12 total. Place the ravioliÂ on the prepared baking sheet and cover with a cleanÂ towel.
- In a large, heavy sautĂ© pan, heat 2 tablespoons of oilÂ over a medium-high flame. Add the chopped assortedÂ mushrooms and sautĂ© until soft and most of the liquidÂ has evaporated, about 8 minutes. Carefully stir in theÂ has evaporated, about 8 minutes. Carefully stir in theÂ marinara sauce and simmer for 5 minutes. Season theÂ mushroom sauce with more salt and pepper to taste.
- Bring a large pot of salted water to a boil. Add theÂ remaining 2 tablespoons of oil. Adding 4 ravioli at aÂ time to the boiling salted water, cook the ravioli untilÂ tender, about 3 minutes (working in small batches willÂ prevent the ravioli from crowding in the pot and stickingÂ together). Using a slotted spoon, transfer the ravioli to 2Â plates. Spoon the mushroom sauce over the ravioli,Â sprinkle with Parmesan cheese, and serve immediately.