I had a bit of spinach, mushroom, and ricotta filling left over from the lasagna roll ups I made a few weeks back, so rather than let it go to waste, I used it up in a ravioli recipe. Since I didn't have much time to spare when it came to dinner time, I went the lazy route by using pre-made wonton wrappers instead of making pasta dough from scratch. Maybe one of these days I'll make my own ravioli completely from scratch ... but in the mean time, wonton wrappers are a lifesaver!
Spinach, Mushroom, and Ricotta Ravioli (printer-friendly version)
makes about 48 raviolis (about 6-8 servings)
1 package circular wontons
1 tablespoon olive oil
1 white onion, chopped fine
2 cloves garlic, minced
1 cup chopped mushrooms
2 cups fresh spinach, chopped
15 oz ricotta cheese
1 1/2 cups shredded mozzarella (divided)
4 tablespoons freshly-grated Parmesan (divided)
1 egg
1/2 teaspoon chopped fresh rosemary
1/3 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 teaspoon sea salt
1/8 teaspoon ground nutmeg
pinch red pepper flakes
For the egg wash:
1 egg white
1 teaspoon filtered water
1. Add the olive oil to a large skillet and heat over medium-high heat. Add the chopped onions and saute until translucent and lightly golden, 3-4 minutes. Reduce the heat to medium and add the chopped mushrooms. Saute until browned and most of the liquid has cooked away. Add the garlic and saute until fragrant, about 30 seconds. Stir in the chopped spinach and saute until just wilted. Remove the skillet from the heat.
2. In a large bowl, combine the ricotta cheese, 1/2 cup shredded mozzarella cheese, 2 tablespoons Parmesan, egg, rosemary, thyme, parsley, basil, oregano, pepper, salt, nutmeg, and red pepper flakes. Stir in the spinach-mushroom mixture until well-combined.
3. To make the ravioli, place a teaspoon of filling into the center of each wonton circle. Make an egg wash by combining together one egg white and a teaspoon of water. Use a pastry brush or clean(!) finger to moisten all the edges of the circle with the egg wash. Fold an edge over to make a half-circle, making sure that the edges are completely sealed and there are no air pockets by pinching the edges closed and/or crimping the edges with a fork. You can leave your ravioli in this half-moon shape, or fold the corners over, pressing them together, to make little round packages.
4. To cook the ravioli, carefully add one at a time into a boiling pot of water, about five or six per batch. Boil the ravioli for 3-5 minutes, then remove each ravioli from the water with a slotted spoon and place each on a paper-towel lined cooling rack to drain off the excess liquid. If you do not want to cook all of the ravioli at once, you can freeze the extras prior to boiling; just add an extra minute or two to the cooking time when you are ready to eat them.
5. Serve with your favorite pasta sauce (I used a tomato-basil sauce.)
makes about 48 raviolis (about 6-8 servings)
1 package circular wontons
1 tablespoon olive oil
1 white onion, chopped fine
2 cloves garlic, minced
1 cup chopped mushrooms
2 cups fresh spinach, chopped
15 oz ricotta cheese
1 1/2 cups shredded mozzarella (divided)
4 tablespoons freshly-grated Parmesan (divided)
1 egg
1/2 teaspoon chopped fresh rosemary
1/3 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 teaspoon sea salt
1/8 teaspoon ground nutmeg
pinch red pepper flakes
For the egg wash:
1 egg white
1 teaspoon filtered water
1. Add the olive oil to a large skillet and heat over medium-high heat. Add the chopped onions and saute until translucent and lightly golden, 3-4 minutes. Reduce the heat to medium and add the chopped mushrooms. Saute until browned and most of the liquid has cooked away. Add the garlic and saute until fragrant, about 30 seconds. Stir in the chopped spinach and saute until just wilted. Remove the skillet from the heat.
2. In a large bowl, combine the ricotta cheese, 1/2 cup shredded mozzarella cheese, 2 tablespoons Parmesan, egg, rosemary, thyme, parsley, basil, oregano, pepper, salt, nutmeg, and red pepper flakes. Stir in the spinach-mushroom mixture until well-combined.
3. To make the ravioli, place a teaspoon of filling into the center of each wonton circle. Make an egg wash by combining together one egg white and a teaspoon of water. Use a pastry brush or clean(!) finger to moisten all the edges of the circle with the egg wash. Fold an edge over to make a half-circle, making sure that the edges are completely sealed and there are no air pockets by pinching the edges closed and/or crimping the edges with a fork. You can leave your ravioli in this half-moon shape, or fold the corners over, pressing them together, to make little round packages.
4. To cook the ravioli, carefully add one at a time into a boiling pot of water, about five or six per batch. Boil the ravioli for 3-5 minutes, then remove each ravioli from the water with a slotted spoon and place each on a paper-towel lined cooling rack to drain off the excess liquid. If you do not want to cook all of the ravioli at once, you can freeze the extras prior to boiling; just add an extra minute or two to the cooking time when you are ready to eat them.
5. Serve with your favorite pasta sauce (I used a tomato-basil sauce.)
