Spinach and Mushroom Ravioli

Name: Spinach and Mushroom Ravioli
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 170 grams button mushrooms, sliced; 2 kilograms crushed tomatoes; 1 carrot, chopped; 1 stalk celery, chopped; 2 dried bay leaves; 6 2-inchs egg roll wrappers (6 1/2 by 6 1/2-inch squares); 2 larges eggs, beaten with 1 teaspoon water; 2 cloves garlic, chopped; 59 milliliters mascarpone; 118 milliliters mushroom (cremini, shiitake, button), finely chopped; 118 milliliters extra-virgin olive oil; 118 milliliters extra-virgin olive oil, 2 tablespoons for boiling water; 1 small onion, chopped; 79 milliliters grated Parmesan, plus extra for garnishing; 2 servings Salt and freshly ground black pepper; 2 servings Sea salt and freshly ground black pepper; 283 grams package frozen chopped spinach, thawed and squeezed dry; 4 Tbsps unsalted butter, optional

Spinach and Mushroom Ravioli might be just the main course you are searching for. One portion of this dish contains roughly 38g of protein, 156g of fat, and From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes. It is a pricey recipe for fans of Mediterranean food. If you have salt and pepper, garlic, onion, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Watch how to make this recipe.

In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes.

Ingredients you will need

Salt And Pepper

Mushrooms

Olive Oil

Equipment you will use

Frying Pan

Add spinach and cook for 2 minutes.

Ingredients you will need

Spinach

Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture.

Equipment you will use

Food Processor

Bowl

Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.

Ingredients you will need

Parmesan

Mascarpone

Seasoning

Equipment you will use

Bowl

Line up 3 wrappers on a cutting board.

Equipment you will use

Cutting Board

Brush with the egg and

Ingredients you will need

Egg

water mixture. 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.

Ingredients you will need

Water

Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli.

Ingredients you will need

Ravioli

Place ravioli onto a floured baking sheet and keep covered with a linen towel.

Ingredients you will need

Ravioli

Equipment you will use

Baking Sheet

In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.

Ingredients you will need

Ravioli

Water

Equipment you will use

Sieve

Aluminum Foil

Pot

In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.

Ingredients you will need

Tomato Sauce