| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Prep: | 35 min |
| Cook: | 1 hr 40 min |
| Yield: | 2 servings |
| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Prep: | 35 min |
| Cook: | 1 hr 40 min |
| Yield: | 2 servings |
Ingredients
- 1/2 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)
- 2 large eggs, beaten with 1 teaspoon water
- 1/2 cup mushroom (cremini, shiitake, button), finely chopped
- 2 cups tomato sauce, recipe follows
- Salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
Instructions
- 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. Add spinach and cook for 2 minutes. 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.
- Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. 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.
- 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.
- 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.
- Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Reviews
This recipe was a big hit with my family. My husband and son had second helpings with my husband exclaiming, “Wow” after taking his 1st bite. I did modify the recipe a bit by making the pasta for the ravioli. I also used portabella mushrooms in the sauce because that’s what I had in the fridge and fresh spinach rather than frozen because again, that’s what I had on hand. This recipe tolerates deviation and substitutions well. I’ll be making this recipe again. Thanks, Giada!
I was so excited to make this for Valentine’s Day — the filling was bland and the “noodle” had a really weird texture; this ravioli was so disappointing. Sauce was really good, though. 🙁 The Brownie Tart (Ina Garten) completely saved the night.
Using wonton wrappers to make ravioli is brilliant. I changed the filling only slightly: added sauteed chopped shallot, a little nutmeg, and a splash of Marsala wine to the spinach/mushroom mixture for a little more depth. When plating, Giada has a good tip in the video of spooning a little sauce in the bottom of the serving dish first (indeed, it keeps the pasta from sticking to the dish then adding the ravioli with more sauce on top. I’ll be making this for friends.
Very good ravioli and much less time consuming than making pasta dough yourself. I prefer serving this with a brown butter sauce rather than a heavier tomato based sauce. The filling (which is what makes this a winner is very versatile as well. I’ve used it as a topping for crostini and phyllo cups for appetizers.
I thought this recipe turned out nicely. It required more skill than I originally thought, but I still enjoyed it. My filling made 16 ravioli instead of 12 and next time, I think I’ll try a butter sauce instead of a tomato based sauce.
I made this for Valentines Day dinner (and my birthday dinner…it was absolutely delicious! I had trouble finding the egg rolls in the grocery store, but with a little help and a point in the right direction I found them in the produce section. The grocery store didn’t have the cremini mushrooms, so i just used baby bellas and Shiitake and it worked out perfectly. Thanks for a great recipe…will absolutely add this to the regular meal plan!
it took a lot of effort and time, i was in the kitchen for hours but i’m also new at the whole making-your-pasta think. it turned out really well, my family liked it. for me it was slightly too much spinach. i didn’t use tomato sauce, i used a sage brown butter sauce instead. also, i swapped button mushrooms for cremini mushrooms, i feel it made the filling more flavorful. overall a very good recipe if you’re feeling domestic (:
A really simple and easy recipe with great results. This was the first time I made my own ravioli and they came out perfect. I did make a minor change and used a béchamel sauce instead of a tomato sauce since I have to cook for someone who cannot eat nightshades but still came out great. Definitely going to try this again soon.
This took a lot of work, but it was absolutely delicious. The tomato sauce is divine. I will use it for everything from now on. The raviolis do fall apart if cooked too much. Just a minute or two should be enough.
Has anyone tried using potsticker wrappers? They’re thicker than wonton or egg roll wrappers and might be more ravioli-like.