MUSHROOM RAVIOLI WITH SPINACH
Ingredients.
*6 ozs. button mushrooms (sliced)
*1/4 cup mascarpone
*1/2 cup extra virgin oil
*1 (10 oz.) package frozen chopped spinach
*1/3 cup grated Parmesan cheese
1 egg.
Method:
*in a large sauté pan heat 1/4 cup of olive oil
When almost smoking, add the mushrooms and season with salt and pepper
Cook until all the liquid has evaporated from the mushrooms for 6 mins.
Add spinach and cook for 2 mins.
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.
Line up 3 wrappers on a cutting board .
Brush with egg and water mixture
Using a tablespoon , arrange 4 dollops of the filling on each wrapper. ( 2 on the first row & 2 on the second row) 1 inch apart.
Place another wrapper directly on top, pressing around the filling and seal edges
Using a fluted ravioli cutter cut into squares of ravioli , each falls wrapper will yield 4 raviolis.
*6 ozs. button mushrooms (sliced)
*1/4 cup mascarpone
*1/2 cup extra virgin oil
*1 (10 oz.) package frozen chopped spinach
*1/3 cup grated Parmesan cheese
1 egg.
Method:
*in a large sauté pan heat 1/4 cup of olive oil
When almost smoking, add the mushrooms and season with salt and pepper
Cook until all the liquid has evaporated from the mushrooms for 6 mins.
Add spinach and cook for 2 mins.
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.
Line up 3 wrappers on a cutting board .
Brush with egg and water mixture
Using a tablespoon , arrange 4 dollops of the filling on each wrapper. ( 2 on the first row & 2 on the second row) 1 inch apart.
Place another wrapper directly on top, pressing around the filling and seal edges
Using a fluted ravioli cutter cut into squares of ravioli , each falls wrapper will yield 4 raviolis.