Spinach and Mushroom Ravioli
Adapted loosely from Giada De Laurentiis
Makes 12 Large Ravioli
1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
8 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)
1 large egg, 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 pepper
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. Add more salt and pepper, if needed and set aside.
In a large pot, bring to a boil 4 quarts of salted and oiled water.
Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 heaping tablespoon 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, (or whatever you have on hand, I used my Pampered Chef Crinckle Cutter) cut out squares of ravioli. Each filled wrapper will yield 4 ravioli, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
Carefully add small batches of ravioli to the boiling water, 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 onto individual serving plates. (The ravioli will stick together that is why it is best to place them directly on the serving plates). Tent with foil to keep warm and continue cooking remaining ravioli.
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. Top ravioli with mushroom tomato sauce and sprinkle with Parmesan.
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