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Colette & Cassi's Country Kitchen!

Spinach and Mushroom Ravioli

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*A great way to sneak spinach in on your kids! Sam eats them and has NO IDEA that they are good for him. Easy recipe, because you use won ton wrappers instead of making pasta dough. Make it easy on yourself and use canned spaghetti sauce, I do!



Spinach and Mushroom Ravioli

1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
6 ounces button mushrooms, finely chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup ricotta cheese
1/3 cup grated Parmesan, plus extra for garnishing
6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
2 large eggs, beaten with 1 teaspoon water
1/2 cup mushrooms, finely chopped
Salt and freshly ground black pepper


In a large saute pan heat 1/4 cup of 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, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in ricotta and Parmesan cheese. Check for seasoning and set aside.

Line up 3 wrappers on a cutting board. Brush with the egg and
water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper – 2 on the first row and 2 on the second – 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.

In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. 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. Tent with foil to keep warm and continue cooking remaining ravioli.

Divide ravioli between 2 serving plates. Top with sauce and sprinkle with Parmesan.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.