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Spinach & Mushroom Ravioli, Mushroom Pine Nut Ravioli


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Serves | Prep Time | Cook Time

Ingredients

1/4 cup olive oil
6 ounces button mushrooms, sliced (about 6 big mushrooms)
1/2 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
10-oz (300g) package frozen chopped spinach, thawed and squeezed dry
1/3 cup freshly grated Parmesan cheese, plus more for garnish
1/4 cup ricotta cheese
6 egg roll wrappers
1 large egg beaten with 1 teaspoon water
Mushroom Pine Nut Ravioli:
1 1/2 tbsp olive oil
15 large button mushrooms (about 15 ounces)
salt & pepper
1/4 cup pine nuts
1 tbsp freeze dried basil
1/3 cup Parmesan cheese
1/4 cup ricotta cheese


1/4 cup ricotta cheese


In a large saute pan, heat 1 1/2 tbsp olive oil over medium-high flame. Add the sliced button mushrooms and sprinkle with salt and pepper. Saute until the liquid has evaporated from the mushrooms, about 6 minutes. Transfer the mushrooms to the bowl of a food processor. Add pine nuts and basil. Pulse until a coarse texture forms. Transfer the mushroom mixture to a large bowl and stir in 1/3 cup of Parmesan cheese and the ricotta. Season the filling with more salt & pepper to taste.


Instructions for both:


Lightly flour a baking sheet. Arrange 3 egg roll wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, spoon 4 mounds of the ravioli mixture 1 inch apart on each wrapper, forming 2 mounds on the first row and 2 mounds on the second. Top each with another wrapper and press around the filling to seal the edges. Using a fluted ravioli cutter (or in my case, a pizza cutter), cut out the ravioli squares, forming 16-20 total. Place the ravioli on the prepared baking sheet and cover with a clean towel.


Bring a large pot of salted water to a boil. Cook the ravioli until tender, about 3 minutes. Drain the ravioli (or scoop out using a slotted spoon). Spoon whatever sauce you're using over the ravioli and serve immediately.


Note: If freezing the ravioli, freeze them as they're laid out on the baking sheet (so they don't stick together). Once frozen you can put them into another container.


Pairs Well With


Notes

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