Tuesday, August 30, 2011

Spinach and Mushroom Ravioli

Some of you know that I have attempted vegetarianism for the past 12 months. This has opened up a world of food that I would've never eaten before. Such as... strange vegetables... and tofu... and more desserts (hee hee)... and many other things. One of those being mushrooms. And now I love them. I found a recipe for a spinach and sausage ravioli, switched it up a little, added a couple things, and this is what it became. The big sneak in this one is using EGG ROLL WRAPPERS. Did anyone know you could do that? Because I didn't. And it sure would've saved a world of trouble the first time Aubrey and I had a girl's dinner and attempted making our own pasta. Chewy, salty, thick, inedible. Anyways... marching on.

Spinach and Mushroom Ravioli

A few handfuls of fresh spinach (the recipe originally called for frozen spinach, but I did it both ways and let me tell you, there's a big difference in taste, fresh is definitely better)

1 pkg egg roll wrappers

Lots of mushrooms (depends on how mushroomy you like it) - cut into small pieces

1 c Ricotta cheese

1 c fresh shaved Parmesan cheese, plus extra for garnish

2 eggs - beaten with 1 T water

Saute the fresh spinach in 1 T of butter. Set aside. Add a little SWOOSH of extra virgin olive oil to the pain and toss the mushrooms in. Let them cook for about 7 minutes, then add the spinach back into the pan and cook all together for about 3 more minutes. Salt and pepper to taste. Set aside.

Mix together the Ricotta and Parmesan. Add the spinach-mushroom mixture and season to taste. I threw in a little crushed red pepper for a kick. Oh yeah. Mix all together.

Brush one egg roll wrapper with the egg-water mixture. Add four dollops of the filling about an inch apart. Lay another wrapper on top and cut in fourths. Press down the edges to make a ravioli pocket and brush the edges with the egg-water mixture. Set on a cookie sheet.

Boil the raviolis in 4 quarts of oiled, salted water for THREE minutes. Don't put too many in the pot of water or they will stick together and break (I did 4-5 at a time). Use a slotted spoon to remove from boiling water and place them back on a cookie sheet. Sprinkle with parmesan.

They look a little wrinkled and dead when you take them out of the water.

Throw them on a plate, add a little marinara and more parmesan, vegetables... and they're looking a little more alive.

Add friends and your sister's homeade french bread, and you have a party.

Posted by Picasa


  1. A little wrinkled and dead?!? Blah! But those things were AAWEEEESSSOOOOOMMMMEEEEE!!!