Name: Spinach and Mushroom Ravioli
Prep time: 35 min
Cook time: 100 min
Yield: 2
Cuisine: Italian
Ingredients: 120ml extra-virgin olive oil, 2 tablespoons for boiling water; 170g button mushrooms, sliced; 285g frozen chopped spinach, thawed and squeezed dry; 60g mascarpone; 30g grated Parmesan, plus extra for garnishing; 6 spring roll wrappers (18 by 18cm squares); 2 large eggs, beaten with 1 teaspoon water; 75g mushrooms (cremini, shiitake, button), finely chopped; 475ml simple tomato sauce, recipe follows; Salt and freshly ground black pepper; For the Simple Tomato Sauce; 120ml 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; 4 (450g) tins chopped tomatoes; 2 dried bay leaves; 4 tbsp unsalted butter, optional