Spinach and Mushroom RAVIOLI
- ÂĽ cup plus 4 tablespoons extra-virgin olive oil
- 6 ounces button mushrooms, sliced
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- ⅓ cup freshly grated Parmesan cheese, plus more for 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
- ½ cup finely chopped assorted mushrooms (such as cremini, button, and stemmed shiitake)
- 2½ cups Marinara Sauce
Instructions:
In this recipe I have you make ravioli from scratch—but without using fresh pasta! Don’t worry, it’s really not hard, and you’ll look like a professional chef. Trust me.
- In a Large Sautè pan, heat ¼ cup of oil over a mediumhigh flame. Add the sliced button mushrooms and sprinkle with ½ teaspoon each of salt and pepper. Sauté until the liquid has evaporated from the mushrooms, about 6 minutes. Add the spinach and sauté for 2 minutes. Transfer the mixture to the bowl of a food processor. Pulse until a coarse texture forms. Transfer the spinach mixture to a large bowl and stir in ⅓ cup of Parmesan cheese and the mascarpone. Season the filling with more salt and pepper to taste.
- If you use ravioli with a different filling, omit the toasted hazelnuts and amaretti cookies.
- Lightly flour a baking sheet. Arrange 3 egg roll wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, spoon 4 mounds of the spinach mixture 1 inch apart on each wrapper, forming 2 mounds on the first row and 2 mounds on the second.
- Top each with another wrapper and press around the filling to seal the edges. Using a fluted ravioli cutter, cut out the ravioli squares, forming 12 total. Place the ravioli on the prepared baking sheet and cover with a clean towel.
- In a large, heavy sauté pan, heat 2 tablespoons of oil over a medium-high flame. Add the chopped assorted mushrooms and sauté until soft and most of the liquid has evaporated, about 8 minutes. Carefully stir in the has evaporated, about 8 minutes. Carefully stir in the marinara sauce and simmer for 5 minutes. Season the mushroom sauce with more salt and pepper to taste.
- Bring a large pot of salted water to a boil. Add the remaining 2 tablespoons of oil. Adding 4 ravioli at a time to the boiling salted water, cook the ravioli until tender, about 3 minutes (working in small batches will prevent the ravioli from crowding in the pot and sticking together). Using a slotted spoon, transfer the ravioli to 2 plates. Spoon the mushroom sauce over the ravioli, sprinkle with Parmesan cheese, and serve immediately.