- Simple Tomato Sauce:
- 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
- 6 ounces button mushrooms, sliced
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/4 cup mascarpone
- 1/3 cup grated Parmesan, plus extra for garnishing
- 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
- 2 large eggs, beaten with 1 teaspoon water
- 1/2 cup mushroom ( cremini, shiitake, button), finely chopped
- 2 cups tomato sauce, recipe follows
- Salt and freshly ground black peppe
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
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. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.
Line up 3 wrappers on a cutting board. Brush with the egg and
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. 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. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
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.
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. 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.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
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.
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.
Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.
Yield: 6 cups
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/spinach-and-mushroom-ravioli-recipe2.html?oc=linkback
You'll also love
- Cream Cheese Beef Enchiladas 0/5 (0 Votes)
- Heloise's Pumpkin Bread 5/5 (1 Votes)
- Pasta with Roasted Garlic Sauce 0/5 (0 Votes)
- J. Alexander's Orzo & Wild Rice... 0/5 (0 Votes)
- Barley gnocchi with watercress... 0/5 (0 Votes)
- Craisin Spinach Salad 0/5 (0 Votes)
- Veal Medallions With Oyster... 0/5 (0 Votes)
- Penne with Roasted Tomatoes,... 0/5 (0 Votes)