Spinach Stuffed Ravioli
Homemade ravioli have an amazing flavor that can't compare to store-bought pasta. To make the pasta, look for the Homemade Pasta recipe.
Reviewed by Editorial Team of Kiwilimón
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2 comentarios
Ingredients
2
Servings
- 1/2 cups olive oil
- 2 tablespoons water, boiling
- 3 cups button mushrooms, sliced
- 1 package frozen spinach, chopped
- 1/4 cups mascarpone cheese
- 1/3 cups Parmesan cheese, grated, and extra for decoration
- 2 eggs, large beaten with a teaspoon of water
- 1/2 cups button mushroom
- 2 cups tomato sauce
Preparation
1h 40 mins
0 mins
Medium
- Prepare the pasta, following the recipe for kiwilimon pasta. Leave the pasta sheets very thin (almost translucent). Let them dry for half an hour.
- Meanwhile, in a large skillet, heat 1/4 cup of olive oil. When hot, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add the spinach and cook for 2 minutes. Remove from heat and place the mixture in a food processor.
- In a food processor, pulse until the spinach and mushroom mixture has a coarse texture.
- Place the spinach mixture in a bowl and add the mascarpone cheese and parmesan cheese. Adjust salt and pepper to taste and set aside.
- Lay the strips of pasta on a flat, floured surface and, using a round cookie cutter, mark along the ravioli (do not cut, just to guide where to place the filling).
- Using a spoon, place the spinach and mushroom mixture on each marked circle on the pasta.
- Beat the eggs with the water and use your fingers to create a border around the marked ravioli with their filling. Fold the pasta over (covering the fillings) and with your fingers seal the pasta around the filling. Using the same round cookie cutter, cut out the ravioli and place them on a floured tray.
- Bring 4 liters of salted water to a boil and gradually cook the ravioli. About 2 to 3 minutes each. Remove the ravioli with a slotted spoon and place them in a container covered with aluminum foil to keep them warm. Continue cooking the rest of the ravioli.
- In a skillet, heat 1/4 cup of olive oil. When hot, add the chopped mushrooms and sauté until soft and most of the liquid has evaporated, about 8 minutes. Carefully add to the tomato sauce and simmer for 5 minutes.
- To serve, place 2 ravioli on each plate and top with tomato sauce sprinkled with parmesan cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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