Ravioli Day
Posted
Tue, 08/26/03
On the spur of the moment I decided to make Spinach & Mushroom Ravioli today rather than wait for the weekend. Compared to the first time I assembled ravioli several years ago, today's procedure was a breeze. One of the time-saving elements was the use of small egg roll skins which can also nicely double as ravioli squares. From past experience, I'd have to say this alone saved a few hours as opposed to preparing your own dough and rolling it out, then crimping it to size once filled.
The filling was fairly simple, too: frozen spinach thawed and thoroughly drained, and an assortment of mushrooms coarsely chopped (button, cremini and white mushrooms). Although the recipe didn't call for onions I used them anyway, slicing a purple onion thin and mixing it in with the mushrooms. Adding a dab of olive oil to a pot, I sautéed the mushrooms and onions for several minutes until the mushrooms had cooked down considerably, and them folded in the drained spinach. Salt and black pepper to taste goes without saying, and I also included a dollop of minced garlic. I cooked the mixture for about five more minutes, and then drained the whole lot.
Once the mushroom-spinach mixture cooled a bit, I added two 15-ounce containers of ricotta cheese and mixed well. The recipe called for mascarpone, but I substituted the ricotta because it's easier to find and less expensive. I ended up with a large amount of filling, using only a tablespoon for each ravioli.
Assembling: Each ravioli used two egg roll skins. Before placing the filling on one sheet, I brushed both skins with an egg wash. Once the filling was placed down the center of one skin, I draped the other skin over the top almost like a triangle, and pinched down the edges, brushing with a mix of cornstarch and water. I set them out to dry for a bit, and then boiled about five at a time until they were al dente. Cooking time varies, but mine took about five minutes for each batch. Of course there was some breakage, which is normal.
I cheated on the tomato sauce (using two 26.5 ounce cans of Hunt's Italian Sausage Sauce), elaborating with more cooked sausage, prepared garlic, salt and black pepper. The sauce had a touch of sweetness, which was a nice compliment to the addition of fresh sausage.
With the sauce spooned over several ravioli on a plate, our late lunch was a true delight. I even managed to convert Wilbert to the wonders of ravioli, and this is a good thing. I had so much filling leftover I froze it in a freezer bag, hoping it will keep well until the next time. The filling would also make a nice layer in sausage-based lasagna.
Tags: Italy;
Mushrooms;
Pasta
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