Spinach and Mushroom Ravioli
Filed under
Pasta
Servings: 2
Recipe courtesy Giada De Laurentiis, made with egg roll wrappers. Uses Giada's Simple Tomato Sauce (its own recipe).
Ingredients
- 1/2 cup Olive oil, extra-virgin, divided, plus 2 tablespoons for the water
- 6 oz Mushroom, button, sliced
- 10 oz Spinach, frozen chopped, thawed and squeezed dry
- 1/4 cup Mascarpone
- 1/3 cup Parmesan, grated, plus extra for garnish
- 6 Egg roll wrappers, 6 1/2-inch squares
- 2 Egg, large, beaten with 1 teaspoon water
- 1/2 cup Mushroom, cremini, shiitake or button, finely chopped
- 2 cup Giada's Simple Tomato Sauce
- Salt
- Black pepper, freshly ground
Directions
- Heat 1/4 cup oil in a large saute pan until almost smoking. Cook the sliced mushrooms, seasoned, until their liquid evaporates, about 6 minutes. Add the spinach for 2 minutes.
- Pulse to a coarse texture, then stir in the mascarpone and Parmesan and season.
- Brush 3 wrappers with the egg wash. Put 4 tablespoon-size dollops on each, in 2 rows 1 inch apart. Top with another wrapper, press around the filling to seal and cut out with a fluted ravioli cutter - 12 ravioli in all. Keep covered on a floured sheet.
- Boil 4 quarts salted, oiled water and cook the ravioli 3 or 4 at a time, 2 to 3 minutes. Lift out with a spider and keep warm under foil.
- Heat the remaining 1/4 cup oil until almost smoking and saute the chopped mushrooms until soft and dry, about 8 minutes. Add the tomato sauce and simmer 5 minutes.
- Divide the ravioli between 2 plates, top with the sauce and sprinkle with Parmesan.