Spinach and Mushroom Ravioli

Name: Spinach and Mushroom Ravioli
Ingredients: 1/4 cup plus 4 tablespoons extra-virgin olive oil; 6 ounces button mushrooms, sliced; 1/2 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry; 1/3 cup freshly grated Parmesan cheese, plus more for garnish; 1/4 cup mascarpone cheese; 1/4 cup all-purpose flour (for dusting the baking sheet); 6 egg roll wrappers; 1 large egg beaten with 1 teaspoon water; 1/2 cup finely chopped assorted mushrooms (such as cremini, button, and stemmed shiitake); 2 1/2 cups Marinara Sauce (page 59)

12 ingredients

24 steps

Ingredients

1/4 cup plus 4 tablespoons extra-virgin olive oil
6 ounces button mushrooms, sliced
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/3 cup freshly grated Parmesan cheese, plus more for garnish
1/4 cup mascarpone cheese
1/4 cup all-purpose flour (for dusting the baking sheet)
6 egg roll wrappers
1 large egg beaten with 1 teaspoon water
1/2 cup finely chopped assorted mushrooms (such as cremini, button, and stemmed shiitake)
2 1/2 cups Marinara Sauce (page 59)

Directions

1

In a large saute pan, heat 1/4 cup of oil over a medium-high flame.
2

Add the sliced button mushrooms and sprinkle with 1/2 teaspoon each of salt and pepper.
3

Saute until the liquid has evaporated from the mushrooms, about 6 minutes.
4

Add the spinach and saute for 2 minutes.
5

Transfer the mixture to the bowl of a food processor.
6

Pulse until a coarse texture forms.
7

Transfer the spinach mixture to a large bowl and stir in 1/3 cup of Parmesan cheese and the mascarpone.
8

Season the filling with more salt and pepper to taste.
9

Lightly flour a baking sheet.
10

Arrange 3 egg roll wrappers on a cutting board.
11

Brush with the egg and water mixture.
12

Using a tablespoon, spoon 4 mounds of the spinach mixture 1 inch apart on each wrapper, forming 2 mounds on the first row and 2 mounds on the second.
13

Top each with another wrapper and press around the filling to seal the edges.
14

Using a fluted ravioli cutter, cut out the ravioli squares, forming 12 total.
15

Place the ravioli on the prepared baking sheet and cover with a clean towel.
16

In a large, heavy saute pan, heat 2 tablespoons of oil over a medium-high flame.
17

Add the chopped assorted mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes.
18

Carefully stir in the marinara sauce and simmer for 5 minutes.
19

Season the mushroom sauce with more salt and pepper to taste.
20

Bring a large pot of salted water to a boil.
21

Add the remaining 2 tablespoons of oil.
22

Adding 4 ravioli at a time to the boiling salted water, cook the ravioli until tender, about 3 minutes (working in small batches will prevent the ravioli from crowding in the pot and sticking together).
23

Using a slotted spoon, transfer the ravioli to 2 plates.
24

Spoon the mushroom sauce over the ravioli, sprinkle with Parmesan cheese, and serve immediately.