spinach-and-mushroom-ravioli

spinach-and-mushroom-ravioli
spinach-and-mushroom-ravioli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 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

  • Simple Tomato Sauce:

  • 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

Directions

Directions 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

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