Spinach and Mushroom Ravioli

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Picture of Spinach and Mushroom Ravioli Recipe 1 Video | Photo: Spinach and Mushroom Ravioli Recipe
Rated 5 stars out of 5
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Total Time:
2 hr 15 min
Prep
35 min
Cook
1 hr 40 min
Yield:
2 servings
Level:
Intermediate
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Ingredients

  • 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
  • 6 ounces button mushrooms, sliced
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup mascarpone
  • 1/3 cup 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 teaspoon water
  • 1/2 cup mushroom (cremini, shiitake, button), finely chopped
  • 2 cups tomato sauce, recipe follows
  • Salt and freshly ground black pepper

Directions

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.

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 – 2 on the first row and 2 on the second – 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.

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.

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.

Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Sea salt and freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups

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Newest Ratings and Reviews

Read all 71 reviews

  • on May 18, 2012

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    Using wonton wrappers to make ravioli is brilliant. I changed the filling only slightly: added sauteed chopped shallot, a little nutmeg, and a splash of Marsala wine to the spinach/mushroom mixture for a little more depth. When plating, Giada has a good tip in the video of spooning a little sauce in the bottom of the serving dish first (indeed, it keeps the pasta from sticking to the dish then adding the ravioli with more sauce on top. I'll be making this for friends.

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  • on May 15, 2012

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    Very good ravioli and much less time consuming than making pasta dough yourself. I prefer serving this with a brown butter sauce rather than a heavier tomato based sauce. The filling (which is what makes this a winner is very versatile as well. I've used it as a topping for crostini and phyllo cups for appetizers.

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  • on April 23, 2012

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    I thought this recipe turned out nicely. It required more skill than I originally thought, but I still enjoyed it. My filling made 16 ravioli instead of 12 and next time, I think I'll try a butter sauce instead of a tomato based sauce.

    people found this review Helpful.
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