Spinach And Mushroom Ravioli
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
49
Spice
61
Sweetness
42
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Mascarpone1
Salt1 cup
Extra-Virgin Olive Oil1 small
Onion (chopped)2 cloves
Garlic (chopped)1 stalk
Celery (chopped)1
Sea Salt4 tbsps
Unsalted Butter (optional)Directions:
1
Watch how to make this recipe
2
In a large saute pan heat 1/4 cup of the olive oil
3
When almost smoking, add the mushrooms and season with salt and pepper
4
Cook until all the liquid has evaporated from the mushrooms, about 6 minutes
5
Add spinach and cook for 2 minutes
6
Remove from heat and place mixture into the bowl of a food processor
7
Pulse until you get a coarse texture
8
Place in bowl and stir in mascarpone and Parmesan cheese
9
Check for seasoning and set aside
10
Line up 3 wrappers on a cutting board
11
Brush with the egg and water mixture
12
Using a tablespoon, arrange 4 dollops of the filling on each wrapper ¿ 2 on the first row and 2 on the second ¿ 1-inch apart
13
Place another wrapper directly on top, pressing around the filling and sealing the edges
14
Using a fluted ravioli cutter, cut out squares of ravioli
15
Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli
16
Place ravioli onto a floured baking sheet and keep covered with a linen towel
17
In a large pot, bring to a boil 4 quarts of salted and oiled water
18
Carefully add small batches of ravioli, about 3 to 4 at a time
19
This will prevent them from crowding in the pot and sticking together
20
Cook for 2 to 3 minutes
21
Using a spider strainer, carefully remove the ravioli and place on the plate
22
Tent with foil to keep warm and continue cooking remaining ravioli
23
In a saute pan, heat remaining 1/4 cup olive oil
24
When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes
25
Carefully pour in tomato sauce and simmer for 5 minutes
26
Divide ravioli between 2 serving plates
27
Top with mushroom tomato sauce and sprinkle with Parmesan
28
In a large casserole pot, heat oil over medium high heat
29
Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes
30
Add celery and carrots and season with salt and pepper
31
Saute until all the vegetables are soft, about 5 to 10 minutes
32
Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick
33
Remove bay leaves and check for seasoning
34
If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors
35
Add 1/2 the tomato sauce into the bowl of a food processor
36
Process until smooth
37
Continue with remaining tomato sauce
38
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags
39
This will freeze up to 6 months