Spinach & Mushroom Ravioli, Mushroom Pine Nut Ravioli
CATEGORIES
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
DIRECTIONS
  1. 1/4 cup ricotta cheese
  2. 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.
  3. Instructions for both:
  4. 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.
  5. 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.
  6. 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.