Mushroom And Spinach Ravioli With Chive Butter Sauce
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
51
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Olive Oil1.5 tbsps
Water (or more if needed)2
Eggs1
Salt1 clove
Garlic (minced)1 cup
Onion (chopped)110 g
Cream Cheese (softened)1 cup
Grated Parmesan Cheese1 cup
Mozzarella Cheese1.5 tsps
Chives (chopped fresh)1 tbsp
Parsley (chopped fresh)1 tsp
Ground Cayenne Pepper3 tbsps
ButterDirections:
1
Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside
2
Combine flour and salt in a separate large bowl, and make a well in the center
3
Pour the egg mixture into the well and stir just until combined
4
Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed
5
Wrap dough tightly with plastic wrap, and set aside to rest
6
Heat 1 teaspoon olive oil in a skillet over medium heat
7
Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes
8
Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes
9
Remove from heat, and allow to cool
10
Beat cream cheese in a bowl until smooth
11
Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper
12
Season with salt and pepper
13
Roll the pasta dough out to about 1/16 inch thick
14
Cut 3 to 4-inch circles using a large cookie cutter
15
Roll each circle out as thin as possible
16
Working with one circle at a time, brush the pasta lightly with the egg white
17
Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal
18
Cut the sealed ravioli with the cookie cutter once more to create a uniform shape
19
Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling
20
Fill a large pot with lightly salted water and bring to a rolling boil over high heat
21
Once the water is boiling, stir in the ravioli and return to a boil
22
Cook until the pasta floats to the top, 3 to 4 minutes; drain
23
To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes
24
Stir in 1 1/2 teaspoons chives
25
Serve over hot ravioli