Spinach and Mushroom Ravioli (Giada De Laurentiis) |
|
 |
Prep Time: 35 Minutes Cook Time: 100 Minutes |
Ready In: 135 Minutes Servings: 2 |
|
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:
1. 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.
2. Line up 3 wrappers on a cutting board. Brush with the egg and
3. 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.
4. 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.
5. 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.
6. Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.
7. Simple Tomato Sauce:
8. 1/2 cup extra-virgin olive oil
9. 1 small onion, chopped
10. 2 cloves garlic, chopped
11. 1 stalk celery, chopped
12. 1 carrot, chopped
13. Sea salt and freshly ground black pepper
14. 2 (32-ounce) cans crushed tomatoes
15. 2 dried bay leaves
16. 4 tablespoons unsalted butter, optional
17. 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.
18. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
19. 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.
20. Yield: 6 cups
|
|