After a long weekend of being in Airports I wanted a nice and hearty meal.  So I searched around and came across a nice and easy Ravioli recipe from Giada.  The recipe does not require you to make pasta and it includes some of my favorite ingredients such as; mushroom, spinach and marscarpone cheese.

Homemade Ravioli
Homemade Ravioli

Top with your favorite marinara sauce and some freshly grated cheese and you have a meal.

Mushroom and Spinach Ravioli – (Adapted from Giada De Laurentiis)

  • 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
  • 8 ounces button mushrooms, sliced
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup mascarpone
  • 1/3 cup grated Parmesan or Romano, plus extra for garnishing
  • 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
  • 1 large egg, beaten with 1 teaspoon water
  • 2 cups marinara sauce, Click here for an easy recipe
  • Salt and freshly ground black pepper

In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes.

Saute the Mushrooms
Saute the Mushrooms

Squeeze the thawed spinach to remove all of the water.  Then add the spinach to the pan and cook for 2 minutes.

Cook the spinach, Make sure to squeeze all of the water out.
Cook the spinach, Make sure to squeeze all of the water out.

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. Check for seasoning and set aside.

Stir in the Cheese
Stir in the Cheese

Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon or a cookie scoop, arrange 4 dollops of the filling on each wrapper – 2 on the first row and 2 on the second – 1-inch apart.

Portion the filling
Portion the filling

Place another wrapper directly on top, pressing around the filling and sealing the edges.

Using a fluted ravioli cutter or a pizza cutter if you don’t have one, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.

Cover and cut into four ravioli
Cover and cut into four ravioli

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. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.

Lined up and ready to cook
Lined up and ready to cook

In a saute pan, carefully pour in the marinara sauce and simmer for 5 minutes or until warm.

Ready to eat
Ready to eat

Divide ravioli between 2 serving plates. Top with marinara sauce and sprinkle with Parmesan.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

2 Comments

  1. I've never made ravioli myself but after reading this post, I have to try this! These look fantastic and I know Alexis would love them.

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