Savory Spinach & Mushroom Ravioli with Rich Tomato Sauce
Delight in these homemade Spinach & Mushroom Ravioli, a perfect blend of earthy mushrooms and vibrant spinach, enveloped in delicate egg roll wraps. Topped with a sumptuous mushroom-infused tomato sauce, this dish is not only comforting but also wonderfully flavorful. Ideal for sharing with family or impressing guests, this recipe elevates a classic Italian favorite with rich ingredients and vivid flavors. Get ready to savor every bite!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Extra virgin olive oil
1/2 cup (divided, plus 2 tablespoons for boiling)
Button mushrooms
6 ounces (sliced)
Frozen chopped spinach
1 (10 ounce) package (thawed and squeezed dry)
Mascarpone cheese
1/4 cup
Grated Parmesan cheese
1/3 cup (plus extra for garnishing)
Egg roll wraps
6 ((6 1/2 by 6 1/2-inch squares))
Large eggs
2 (beaten with 1 teaspoon of water)
Cremini, shiitake, or button mushrooms
1/2 cup (finely chopped)
Salt
(to taste)
Freshly ground black pepper
(to taste)
Crushed tomatoes
2 (32 ounce) cans
Dried bay leaves
2
Unsalted butter
4 tablespoons ((optional))
Onion
1 small (chopped)
Garlic cloves
2 (chopped)
Celery
1 stalk (chopped)
Carrot
1 (chopped)
Sea salt
(to taste)
Fresh ground black pepper
(to taste)
Instructions
1
Begin by preparing the filling: In a large sauté pan, heat 1/4 cup of extra virgin olive oil over medium-high heat. When it's nearly smoking, add sliced button mushrooms. Season with sea salt and freshly ground black pepper. Cook the mushrooms until their liquid has completely evaporated, about 6 minutes. Next, stir in the thawed and drained spinach, and cook for an additional 2 minutes. Remove the pan from heat and transfer the mixture into a food processor. Pulse until you achieve a coarse texture. Combine the processed mixture with mascarpone and 1/3 cup of grated Parmesan cheese in a bowl. Be sure to taste and adjust seasoning. Set aside.
2
For the ravioli, lay out three egg roll wrappers on a clean cutting board. Lightly brush each with the beaten egg and water mixture. Using a tablespoon, scoop out four dollops of the filling and place them on the wrappers—two in the first row and two directly below, 1 inch apart. Carefully place another wrapper on top, firmly pressing around each filling to seal. Use a fluted ravioli cutter to cut the ravioli into squares. Each filled wrapper will yield four raviolis, for a total of 12. Transfer the ravioli to a floured baking sheet and cover with a clean kitchen towel to prevent drying out.
3
In a large pot, bring 4 quarts of salted water to a rolling boil, adding 2 tablespoons of olive oil. Gently add the ravioli in small batches (3 to 4 at a time) to avoid overcrowding. Cook for 2 to 3 minutes until they float to the top. Use a spider strainer to transfer them to a plate, covering with foil to keep warm while cooking the remaining ravioli.
4
For the mushroom tomato sauce, in a separate sauté pan, heat the remaining 1/4 cup of olive oil. When almost smoking, add finely chopped cremini or shiitake mushrooms. Sauté until they are soft and most moisture has evaporated, about 8 minutes. Carefully add the crushed tomatoes and dried bay leaves, and let the sauce simmer on low heat for about 5 minutes to allow the flavors to meld.
5
To serve, divide the cooked ravioli between two plates. Ladle the fragrant mushroom tomato sauce over the top, finishing with an extra sprinkle of grated Parmesan cheese.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in the ravioli filling?
The filling consists of sauteed button mushrooms, thawed and squeezed-dry spinach, mascarpone cheese, and grated Parmesan cheese.
What kind of mushrooms should I use for the filling?
The recipe specifies using 6 ounces of sliced button mushrooms for the ravioli filling.
How is the spinach prepared before adding it to the filling?
You should use one 10-ounce package of frozen chopped spinach that has been thawed and squeezed completely dry.
What type of wraps are used to make the ravioli?
The recipe uses 6 1/2 by 6 1/2-inch square egg roll wraps as a convenient alternative to homemade pasta dough.
How do you seal the ravioli?
The ravioli are sealed by brushing the egg roll wrappers with a mixture of beaten eggs and water, then pressing firmly around the filling.
How many raviolis does each egg roll wrapper yield?
Each pair of wrappers yields four raviolis, resulting in a total of 12 raviolis for the recipe.
What tool is recommended for cutting the ravioli?
A fluted ravioli cutter is recommended to cut the sealed wrappers into square ravioli shapes.
How long should the ravioli be boiled?
The ravioli should be boiled for 2 to 3 minutes until they float to the top of the water.
How should I cook the ravioli to prevent them from sticking?
Gently add the ravioli to the boiling water in small batches of 3 to 4 at a time to avoid overcrowding.
What mushrooms are used in the tomato sauce?
The sauce uses 1/2 cup of finely chopped cremini, shiitake, or button mushrooms.
How long does the mushroom tomato sauce need to simmer?
After adding the crushed tomatoes and bay leaves, the sauce should simmer on low heat for about 5 minutes.
What kind of oil is used in this recipe?
Extra virgin olive oil is used for sauteing the filling, making the sauce, and is added to the boiling water.
Is there an optional ingredient for the sauce?
Yes, 4 tablespoons of unsalted butter are listed as an optional ingredient for the recipe.
What aromatics are included in the ingredient list?
The recipe includes chopped onion, garlic cloves, celery, and carrot.
How do I prevent the ravioli from drying out before cooking?
Place the prepared ravioli on a floured baking sheet and cover them with a clean kitchen towel.
How much filling should be placed in each ravioli?
Use a tablespoon to scoop out dollops of the filling to place on the wrappers.
How far apart should the filling dollops be placed?
Place the dollops of filling approximately 1 inch apart on the egg roll wrapper.
What should I do with the mushroom and spinach mixture after cooking?
Transfer the mixture to a food processor and pulse until it reaches a coarse texture.
What is the best way to remove the ravioli from the boiling water?
Use a spider strainer to gently transfer the cooked ravioli to a plate.
How do I keep the first batches of ravioli warm?
Cover the cooked ravioli with foil to keep them warm while you finish cooking the remaining batches.
What is the recommended garnish for the finished dish?
Finish the dish with an extra sprinkle of grated Parmesan cheese over the sauce.
How much olive oil is added to the boiling water?
Add 2 tablespoons of olive oil to the 4 quarts of salted boiling water.
How long do the button mushrooms need to cook for the filling?
Cook the sliced button mushrooms until their liquid has completely evaporated, which takes about 6 minutes.
What type of tomatoes are used for the sauce?
The recipe calls for two 32-ounce cans of crushed tomatoes.
How is the egg wash prepared?
Beat two large eggs with 1 teaspoon of water to create the egg wash for sealing the wrappers.
How long do the mushrooms for the sauce need to be sauteed?
Saut the finely chopped mushrooms for the sauce for about 8 minutes until they are soft.
What seasoning is used for the mushroom filling?
Season the mushrooms with sea salt and freshly ground black pepper.
How many quarts of water are needed to boil the ravioli?
The recipe requires 4 quarts of salted water brought to a rolling boil.
What should the texture of the filling be after processing?
The mushroom and spinach mixture should be pulsed until it achieves a coarse texture, not a smooth puree.
What herbs are used to flavor the tomato sauce?
The sauce is flavored with two dried bay leaves during the simmering process.