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Mushroom And Spinach Ravioli With Chive Butter Sauce
When it comes to finding the perfect way to say “I love you”, then this is it, prepare Mushroom And Spinach Ravioli With Chive Butter Sauce!
The homemade ravioli is, in fact, a vegetarian, despite the fact that no one who eats it can tell! The simulation is so realistic; I think you’ll be hard-pressed to find a difference.
In fact, if you were blindfolded and asked to guess what it was, I am almost sure that your first guess would end up being chicken!
In Italy, they have been perfecting this treat of ours for hundreds of years. They call it raviole, but I think we can agree that they are practically identical.
The main difference is that there is a good chance the filling is not actually made of vegetables in Italy! This recipe uses some weird-looking canned mushrooms, which taste strangely meaty and savory.
It also calls for frozen spinach, which apparently has the same texture as raw spinach. Frozen spinach does not appeal to me at all, but you have to follow the recipe if you want it to work properly.
The filling is made with three different varieties of cheese, mushrooms, and spinach. These three ingredients are cooked down together to make a filling that is (almost) identical to the kind you would find in an Italian ravioli.
The sauce is made with butter, minced chives, lemon juice, and more of that tasty parmesan cheese. It’s neither too rich nor too light, and it’s certainly easy enough to make.
However, once you’ve made your ravioli I think the most difficult part is actually cooking it. Ravioli are very sensitive pieces of pasta, and they can be ruined in an instant if you use too much heat or cook them for too long.
A quick saute in some butter should do the trick, and thin it even further with a bit of pasta water if you like. I recommend using tongs to move them around in the pan – one thing that makes ravioli so delicate is how thin they are!
Although the recipe may take some time to complete, the results are well worth it! If you are a foodie then give it a go and let me know in the comments section how it turns out!
How to Cook Mushroom And Spinach Ravioli With Chive Butter Sauce
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 2 hours, 10 minutes
No of portion 04
Author: Ranjeeta Nath Ghai
Ingredients for Mushroom And Spinach Ravioli
- 1 teaspoon olive oil
- 1½ tablespoons water or more if needed
- 2 eggs
- 2 cups all-purpose flour or more if needed
- ¼ teaspoon salt
- 1 teaspoon olive oil
- 1 clove garlic, minced
- ½ cup chopped onion
- 1 package fresh mushrooms, coarsely chopped
- 4 ounces cream cheese, softened
- 1/3 cup grated Parmesan cheese
- ½ cup mozzarella cheese
- ½ cup frozen chopped spinach, thawed and drained
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- ½ teaspoon ground cayenne pepper
- salt and ground black pepper to taste
- 1 egg white, beaten
- 3 tablespoons butter
- 1 ½ teaspoons chopped fresh chives
Directions for Mushroom And Spinach Ravioli
- Make pasta dough by using all the ingredients and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest.
- Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow cooling.
- Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper
- Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the centre of the pasta, and then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.
- To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 ½ teaspoons chives. Serve over hot ravioli.
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