SPINACH AND MUSHROOM RAVIOLI

SPINACH AND MUSHROOM RAVIOLI image

Categories Pasta

Yield 2 main course servings

Number Of Ingredients 12

Ingredients

1/4 cup plus 4 talespoons extra-virgin olive oil
6 ounces button mushrooms, sliced
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/3 cup freshly grated Parmesan cheese, plus more for garnish
1/4 cup mascarpone cheese
1/4 cup all-purpose flour (for dusting the baking sheet)
6 egg roll wrappers
1 large egg beaten with 1 teaspoon water
1/2 cup finely chopped assorted mushrooms (such as cremini, button, and stemmed shiitake)
2 1/2 cups Marinara Sauce (see recipe)

Steps:

In a large saute pan, heat 1/4 cup of oil over a medium-high flame. Add the sliced button mushrooms and sprinkle with 1/2 teaspoon each of salt and pepper. Saute until the liquid has evaporated from the mushrooms, about 6 minutes. Add the spinach and saute 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 1/3 cup of Parmesan cheese and the mascarpone. Season the filling with more salt and pepper to taste. 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 saute pan, heat 2 tablespoons of oil over a medium-high flame. Add the chopped assorted mushrooms and saute until soft and most of the liquid 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 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.