Spinach & Mushroom Ravioli, Mushroom Pine Nut Ravioli
Why I Love This Recipe
Ingredients You'll Need
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
Directions
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.
