Farm Report

Spinach and Mushroom Ravioli

Makes 2 servings

Ingredients

  • 1/2 C extra-virgin olive oil, 2 T for boiling water
  • 6 oz. button mushrooms, sliced
  • 1 (10-oz.) package frozen chopped spinach, thawed and squeezed dry
  • 1/4 C mascarpone
  • 1/3 C grated Parmesan, plus extra for garnishing
  • 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
  • 2 large eggs, beaten with 1 tsp. water
  • 1/2 C mushroom (cremini, shiitake, button), finely chopped
  • 2 C your favorite tomato sauce
  • Salt and freshly ground black pepper

Directions

  1. In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.
  2. Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper ,Aei 2 on the first row and 2 on the second ,Aei 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
  3. In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
  4. In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.
  5. Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.

 

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