Mushroom and Spinach Ravioli with Chive Butter Sauce
From larkspur 14 years agoIngredients
- Pasta: shopping list
- 2 cups all-purpose flour shopping list
- 1/4 tsp. salt shopping list
- 1 tsp. olive oil shopping list
- 1 1/2 tbs. water shopping list
- 2 eggs shopping list
- Filling: shopping list
- 1 tsp. olive oil shopping list
- 1/2 cup chopped onion shopping list
- 1 garlic clove, minced shopping list
- 8 oz. fresh mushrooms, coarsely chopped shopping list
- 4 oz. cream cheese, softened shopping list
- 1/3 cup grated parmesan cheese shopping list
- 1/2 cup mozzarella cheese shopping list
- 1/2 cup cooked spinach, drained shopping list
- 1 tbs. chopped fresh chives shopping list
- 1 tbs. chopped fresh parsley shopping list
- 1/2 tsp. cayenne pepper shopping list
- salt and pepper to taste shopping list
- 1 egg white, lightly beaten shopping list
- Sauce: shopping list
- 3 tbs. butter shopping list
- 1 1/2 tsp. chopped fresh chives shopping list
How to make it
- For pasta dough, in a medium bowl, combine flour and salt.
- In a small bowl, beat together the oil, water, and eggs.
- Make a well in the center of the flour in the bowl, and pour the egg mixture in. Stir gently until well combined.
- Turn dough out onto a lightly floured surface and knead until smooth, adding more flour or water as necessary. This should take between 5-10 minutes.
- Wrap dough tightly in plastic wrap and allow to rest.
- For filling, in a skillet, heat the olive oil over medium heat. Add onion and garlic, cook for about two minutes, or until onion starts to soften.
- Add the chopped mushrooms, continue to cook until the vegetables are soft, and most of the liquid has evaporated. Remove from heat,
- cool slightly.
- In a medium mixing bowl, beat cream cheese until smooth.
- Stir in the mushroom mixture, and then add the Parmesan and Mozzarella cheeses, spinach, chives, parsley, and cayenne. Stir to combine ingredients.
- Season with salt and pepper to taste.
- To make ravioli, roll the pasta dough out very thin, about 1/16 of an inch.
- Cut with a large round cookie cutter (3 to 4")Roll each cut piece as thin as possible, and brush one piece lightly with egg white.
- Place a heaping tbs or so on the pasta; place another cut out on top. Cover filling with the top piece and pinch edges to seal.
- Cut the sealed ravioli with the cookie cutter once more for a uniform shape.
- Place on a flour-covered baking sheet and repeat the process with remaining dough and filling.
- When re-rolling the scraps, it really helps to moisten both sides of the dough to avoid toughness.
- Bring a large pot of water to a boil, drop ravioli in. Cook for 3-4 minutes, or until pasta is tender.
- For sauce, melt butter over high heat; cook until browned.
- Add chives. Serve over hot ravioli.
The Rating
Reviewed by 8 people-
Very Niceeeeee.....5
chef_irish in Gainesville loved it
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Sound good!
goodeat in Benton loved it
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High 5!
cuzpat in Sikeston loved it
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