Spinach & Mushroom Ravioli

2

Ingredients

• 1/2 cup extra-virgin olive oil, plus 2 tablespoons for boiling water
• 6 oz. button mushrooms, sliced
• 1 package frozen chopped spinach, 10 oz.
• 1/4 cup mascarpone
• 1/3 cup grated Parmesan, plus more for garnish
• 6 egg roll wrappers
• 2 eggs, beaten with 1 teaspoon water
• 1/2 cup shiitake mushroom, finely chopped
• 2 cups tomato sauce
• Salt, to taste
• Ground black pepper, to taste

Directions

1. In a large saute pan heat 1/4 cup of the olive oil. When hot, add the button mushrooms and season with salt and pepper. Cook for about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into a food processor. Pulse until a coarse texture. Place in a mixing bowl and stir in mascarpone and Parmesan cheese. Season if needed.
2. Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the mushroom filling on each wrapper, about an 1-inch apart. Place remaining wrappers directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out ravioli squares. Place ravioli onto a baking sheet and keep cover with paper towels.
3. 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. Cook for 2 to 3 minutes. Using a slotted spoon, carefully remove the ravioli and place on a plate. Tent with foil to keep warm.
4. In a saute pan, heat remaining 1/4 cup olive oil. When hot, add chopped shiitake mushrooms and saute until soft, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.
5. Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.