Spinach and Mushroom Ravioli

  • Preparation Time35 mins
  • Cooking Time100 mins
  • Serves2
  • DifficultyMedium
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
In a large saute pan heat 60ml 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 six minutes. Add spinach and cook for two 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 three wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange four 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 make 4 raviolis, giving you a total of twelve ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.

In a large pot, bring to a boil four 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 two to three 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 60ml of 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 five minutes.
Divide ravioli between two serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.

For the SImple Tomato Sauce:
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 one hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, one tablespoon at a time to round out the flavors. Add half 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 250-500ml portions into freezer plastic bags. This will freeze up to 6 months. Makes six cups.

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