Spinach and Mushroom Ravioli

Name: Spinach and Mushroom Ravioli
Yield: 2 main-course servings
Ingredients: 1/4 cup plus 4 tablespoons extra-virgin olive oil; 6 ounces button mushrooms, sliced; 1/2 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry; 1/3 cup freshly grated 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 finely chopped assorted mushrooms (such as cremini, button, and stemmed shiitake); 2 1/2 cups Marinara Sauce (page 59)

December 9, 2011

In this recipe I have you make ravioli from scratch—but without using fresh pasta! Don’t worry, it’s really not hard, and you’ll look like a professional chef. Trust me.

Cooks' Note

I like to double this recipe and freeze the uncooked ravioli. To make sure they don’t stick together, line a cookie sheet with either wax paper or plastic wrap, arrange a single layer of ravioli on the sheet, freeze for 15 minutes, and then place them into a resealable plastic bag and store in the freezer. When you are ready to serve, toss the frozen ravioli into boiling salted and oiled water and cook for 3 minutes.

Recipe notes

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