I Heart Dessert

My very first attempt at making ravioli was quite enlightening:  Freshly homemade ravioli > Frozen Pre-Packaged Ravioli. Sadly, I didn’t really know any better until now. I’ve had freshly made ravioli at restaurants before, but I never thought I could replicate it at home with a simple trick, use wonton wrappers (thanks Giada!).

Making homemade ravioli, even with pre-made pasta (aka wontons) was still very much time consuming and a labor of love. But, I must say it was well worth it and definitely makes for a great special dinner for that extra special someone or just for your fabulous self.

Some things I learned during this ravioli revelation:
1) The ravioli can be frozen and cooked later with great results; same great taste and freshness.
2) When preparing to freeze the ravioli, I suggest using wax paper to separate the ravioli layer by layer in the container you use to prevent them from sticking.
3) Egg roll wrappers can also be used, but I find that wonton wrappers are easier since they are smaller and pre-cut.
4) If you want to take that extra step, make your own tomato sauce, which you can also freeze and store in freezer bags.

Spinach & Mushroom Ravioli
(adapted from an Everyday Italian recipe)

Ingredients

• 1/2 cup extra-virgin olive oil
• 6 oz. cremini mushrooms, sliced
• 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
• 6 cloves of garlic, minced
• 1/2 cup mascarpone cheese
• 2/3 cup grated Parmesan, plus extra for garnishing
• 1 package of wonton wrappers
• 1 large egg, beaten with 1/2 tsp. water
• 1/2 cup cremini mushroom , finely chopped
• 2 cups tomato sauce
• Salt and pepper

Directions

1. 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.

2. Add spinach and garlic and cook for 2 minutes.

3. Remove from heat and place mixture into food processor. Pulse until you get a coarse texture.

4. Place in bowl and stir in mascarpone and Parmesan cheese. Season with salt and pepper according to taste.

5. Line up wrappers on a cutting board. Brush edges with the egg wash.

6. Using a tablespoon, place a dollop of the filling on the wrapper and place another wrapper directly on top, pressing around the filling and sealing the edges.

7. Use a fork and crimp the edges to seal it tightly. Place ravioli onto a wax paper lined baking sheet and keep covered with a linen towel.

8. In a large pot, bring to a boil 4 quarts water (make sure to add some salt and oil). 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.

9. In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.

10. Plate ravioli, top with mushroom tomato sauce, and sprinkle with Parmesan.