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 kgs 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; 56 grams mascarpone; 48 milliliters mushroom (cremini, shiitake, button), finely chopped; 108 milliliters extra-virgin olive oil; 108 milliliters extra-virgin olive oil, 2 tablespoons for boiling water; 1 small onion, chopped; 33 grams 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

The recipe Spinach and Mushroom Ravioli can be made in around 2 hours and 15 minutes. One serving contains 982 calories, 33g of protein, and 65g of fat. This recipe serves 2. It works well as a main course. A mixture of olive oil, spinach, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of Mediterranean cuisine. Users who liked this recipe also liked Mushroom Ravioli, Mushroom Ravioli with Pesto, and Wild Mushroom Ravioli.

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.

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Spinach

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

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Food Processor

Bowl

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

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Parmesan

Mascarpone

Seasoning

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Bowl

Line up 3 wrappers on a cutting board.

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Cutting Board

Brush with the egg and

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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.

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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.

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Ravioli

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

Ingredients you will need

Ravioli

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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

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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

Mushrooms

Olive Oil

Equipment you will use

Frying Pan

Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.

Ingredients you will need

Tomato Sauce

Mushrooms

Parmesan

Ravioli

In a large casserole pot, heat oil over medium high heat.

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Cooking Oil

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Pot

Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes.

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Garlic

Onion

Add celery and carrots and season with salt and pepper.

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Salt And Pepper

Carrot

Celery

Saute until all the vegetables are soft, about 5 to 10 minutes.

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Vegetable

Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.

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Bay Leaves

Tomato

Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Ingredients you will need

Unsalted Butter

Bay Leaves

Seasoning

Sauce

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

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Tomato Sauce

Equipment you will use

Food Processor

Bowl

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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Sauce

Equipment you will use

Ziploc Bags

Equipment

Ingredients

Servings:

170grams

button mushrooms, sliced 2kgs

crushed tomatoes 1

carrot, chopped 1stalk

celery, chopped 2

dried bay leaves 62-inchs

egg roll wrappers (6 1/2 by 6 1/2-inch squares)2larges

eggs, beaten with 1 teaspoon water 2cloves

garlic, chopped 56grams

mascarpone 48milliliters

mushroom (cremini, shiitake, button), finely chopped 108milliliters

extra-virgin olive oil 108milliliters

extra-virgin olive oil, 2 tablespoons for boiling water 1small

onion, chopped 33grams

grated Parmesan, plus extra for garnishing 2servings

Salt and freshly ground black pepper 2servings

Sea salt and freshly ground black pepper 283grams

package frozen chopped spinach, thawed and squeezed dry 4Tbsps

unsalted butter, optional

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are great choices for Ravioli. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Taittinger Brut La Francaise ( Magnum). It has 5 out of 5 stars and a bottle costs about 160 dollars.

Taittinger Brut La Francaise ( Magnum)

This Champagne is a blend of some 30 Chardonnay and Pinot Noir vineyards, respectively 40% and 60% of the total, from several harvests of perfectly ripened grapes.