Spinach & Mushroom Ravioli

Total Time: 2 hrs 5 mins Preparation Time: 35 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 2
• 1/2 cup extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil, 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 cheese, plus extra for garnishing
• 6 egg roll wraps (6 1/2 by 6 1/2-inch squares)
• 2 large eggs, beaten with
• 1 teaspoon water
• 1/2 cup mushroom, finely chopped (cremini, shiitake, button)
• salt & freshly ground black pepper
• 1/2 cup extra virgin olive oil
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• sea salt
• fresh ground black pepper
• 2 (32 ounce) cans crushed tomatoes
• 2 dried bay leaves
• 4 tablespoons unsalted butter (optional)

Recipe

• 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 for tomato sauce:.
• 8 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.
• 9 add 1/2 the tomato sauce into the bowl of a food processor. process until smooth. continue with remaining tomato sauce.
• 10 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.
• 11 (sauce recipe makes 6 cups).