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https://www.lifestylefood.com.au/recipes/2560/spinach-and-mushroom-ravioli

LifestyleFOOD.com.au

Spinach and Mushroom Ravioli

Ingredients

  • Ravioli

  • 0.5 cup Extra Virgin Olive Oil 2 tablespoons for boiling water

  • 6 oz button mushrooms sliced

  • 10 oz frozen chopped spinach thawed and squeezed dry

  • 0.25 cup mascarpone

  • 0.33 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

  • 0.5 cup Mushroom cremini, shiitake, button, finely chopped

  • 2 cups tomato sauce recipe follows

  • salt and freshly ground black pepper

  • Simple tomato sauce

  • 0.5 cup Extra Virgin Olive Oil

  • 1 small Onion chopped

  • 2 Cloves Garlic chopped

  • 1 Stalk Celery chopped

  • 1 carrot chopped

  • Sea Salt & freshly ground black pepper

  • 2 32-ounce cans crushed Tomatoes

  • 2 dried Bay leaves

  • 4 tablespoons unsalted butter optional

Method

  • Ravioli:

  • 1.

    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.

  • 2.

    Line up 3 wrappers on a cutting board. Brush with the egg and

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

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

  • Simple tomato sauce:

  • 1.

    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.

  • 2.

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

  • 3.

    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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