Spinach and Mushroom Ravioli
I think I figured out what I am giving (up) for nablopomo.
I don’t know how you working women do it. If you work 40+ hours per week and cook dinner everyday, I applaud you. As for me, I’ve been pretty slack on the cooking department since I started working again. Personally I blame drive-thrus. When my husband calls me at 5pm and asked me if I cooked dinner or if he should pick up [insert fast food here], I know I should say “I’ll cook” but it’s almost an out of body experience when I hear myself say “Big Mac, large fries, diet coke and SUPERSIZE, please…”
So last night, since my hubs comes home late on Tuesdays and I have the whole apartment to myself, no distractions (except Twitter), I decided to put my big girl apron on, kick the Chinese takeout to the curb and pick something out of my must-cook queue.
Two hours later I was eating dinner. Three hours later, T came home and had some too. One hour later, there were no leftovers.
Nom nom nom…
Just to clarify.
My definition of fast food is any food that is prepared quickly and comes in a take out container. Those are the necessary conditions. So CPK seafood miso salad take out doesn’t count. Well… it doesn’t! It takes them a LONG time to give me my order.
Ok fine. What’s your definition of fast food?
Recipe from Food Network, Giadia De Laurentiis
1/4 cup extra-virgin olive oil, 2 tablespoons for boiling water
6 ounces button mushrooms, sliced
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup mascarpone
1/3 cup grated Parmesan, plus extra for garnishing
6 egg roll wrappers (6 1/2 by 6 1/2-inch squares) (I used wonton wrappers)
2 large eggs, beaten with 1 teaspoon water (egg wash)
1/4 cup extra-virgin olive oil
1/2 cup mushroom (cremini, shiitake and/or button), finely chopped (I used button)
2 cups tomato sauce (I used canned spaghetti sauce)
Salt and freshly ground black pepper
To make raviolis—
In a saute pan over medium heat add 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper to taste. Cook until liquid from the mushrooms has evaporated, about 6 minutes. Add spinach and cook for about 2 minutes. Remove from heat and place mixture into a food processor. Pulse until you get a coarse texture. Remove from food processor and place in a large bowl. Stir in mascarpone and Parmesan cheese. Set aside.
Line wrappers on a cutting board. Brush with egg wash. Using a tablespoon, arrange 4 dollops of the filling on each wrapper – 2 on the first row and 2 on the second – 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, 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.
[NOTES: I used wonton wrappers, cut in 1/2 vertically, 1 tsp filling per half and folded over to make 2 raviolis per 1 wonton wrapper and sealed creating ridges with a fork.]
Boil some water in a large pot. Carefully add ravioli, about 3 to 4 at a time. (This will prevent them from crowding in the pot and sticking together.) Cook until ravioli floats to the top, about 2 to 3 minutes. Using a slotted spoon or strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
To make sauce—
In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms. Cook until liquid from the mushrooms has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for about 5 minutes.
Top ravioli with mushroom tomato sauce and sprinkle with Parmesan.
Husband rating: A
He was kinda iffy b/c there wasn’t any protein but he totally dug this recipe and ate multiple plates. He said it would be A+ if I could add some protein though.
Wifey rating: A/A+
This recipe takes a little time but Giada has never failed me and this recipe was worth the time. To be honest I was kinda tickled after seeing the final product with the fork tine ridges. hehe. Loved this recipe! Next time I’ll make double so I can freeze it for more than 1 meal.