114 g Button Mushrooms, sliced
114 g Spinach, chopped
30 g Mascarpone
30 g grated Parmesan
Salt and freshly ground Black Pepper
Directions for ~20 Ravioli – READ THROUGH BEFORE STARTING
In a large saute pan heat 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. Add spinach and cook for 2-3 minutes. Cool and then chop until you get a coarse texture on cutting board. Place in bowl and stir in Mascarpone and Parmesan cheese. Check for seasoning.
Pasta Dough Recipe here
Sprinkle flour on ravioliera – make sure to flour all around the zig-zag edges. heavily flour the pasta side that will go on the ravioliera so that the pasta won’t stick to it. place filling in cups making sure that the filling does not go above the cup height. place top pasta layer and use roller to divide the raviolis.
Make sure finished raviolis are put on heavily semolina-floured plate or they will stick!
In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli. 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 (or in strainer for further draining).
Delicious on their own, without sauce, and subtle mushroom flavor that you don’t want drowned out with tomato sauce.
40 Calories per Raviolo