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Entree
Italian
2 servings
40 minutes
25 minutes
1/4 cup extra virgin olive oil, plus 4 tablespoons
6 ounces Button mushrooms, sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 package frozen, chopped spinach, thawed and squeezed dry (or use fresh spinach)
1/3 cup Parmesan cheese, plus more for garnish
1/4 cup Mascarpone cheese
1/4 cup all-purpose flour for dusting the baking sheet
6 Egg Roll Wrappers
1 large egg, beaten with 1 teaspoon water
1/2 cup mushrooms, finely chopped, assortment mushrooms (stemmed Shiitake, Cremini)
2 1/2 cups marinara sauce
In a large sauté pan, heat ¼ cup of oil over medium-high flame. Add the sliced button mushrooms and sprinkle with ½ tsp. each of salt and pepper. Sauté until the liquid has evaporated from the mushrooms, about 6 minutes.
Add the spinach and sauté for 2 minutes.
Transfer the mixture to the bowl of a food processor. Pulse until a coarse texture forms.
Transfer the spinach mixture to a large bowl and stir in 1/3 cup of Parmesan cheese and the mascarpone. Season the filling with more salt and pepper to taste.
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 spinach 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, cut out the ravioli squares, forming 12 total.
Place the ravioli on the prepared baking sheet and cover with a clean towel.
In a large, heavy sauté pan, heat 2 tablespoons of oil over a medium-high flame. Add the chopped assorted mushrooms and sauté until soft and most of the liquid has evaporated, about 8 minutes.
Carefully stir in the marinara sauce and simmer for 5 minutes. Season the mushroom sauce with more salt and pepper to taste.
Bring a large pot of salted water to a boil. Add the remaining 2 tablespoons of oil.
Adding 4 ravioli at a time to the boiling salted water, cook the ravioli until tender, about 3 minutes (working in small batches will prevent the ravioli from crowding in the pot and sticking together).
Using a slotted spoon, transfer the ravioli to 2 plates. Spoon the mushroom sauce over the ravioli, sprinkle with Parmesan cheese, and serve immediately.
