1.
(10-ounce) package frozen chopped spinach, thawed and squeezed dry (10-ounce) package frozen chopped spinach, thawed and squeezed dry
cup freshly grated Parmesan cheese, plus more for garnish cup freshly grated Parmesan cheese, plus more for garnish .
cup mascarpone cheese cup mascarpone cheese .
cup all-purpose flour (for dusting the baking sheet) cup all-purpose flour (for dusting the baking sheet)
6.
egg roll wrappers egg roll wrappers
1.
large egg beaten with 1 teaspoon water large egg beaten with 1 teaspoon water .
cup finely chopped a.s.sorted mushrooms (such as cremini, b.u.t.ton, and stemmed shiitake) cup finely chopped a.s.sorted mushrooms (such as cremini, b.u.t.ton, and stemmed shiitake) 2.
cups cups Marinara Sauce Marinara Sauce
In a Large Saute pan, heat cup of oil over a medium-high flame. Add the sliced b.u.t.ton mushrooms and sprinkle with teaspoon each of salt and pepper. Saute until the liquid has evaporated from the mushrooms, about 6 minutes. Add the spinach and saute for 2 minutes. Transfer the mixture to the bowl of a food processor. Pulse until a coa.r.s.e texture forms. Transfer the spinach mixture to a large bowl and stir in cup of Parmesan cheese and the mascarpone. Season the filling with more salt and pepper to taste. heat cup of oil over a medium-high flame. Add the sliced b.u.t.ton mushrooms and sprinkle with teaspoon each of salt and pepper. Saute until the liquid has evaporated from the mushrooms, about 6 minutes. Add the spinach and saute for 2 minutes. Transfer the mixture to the bowl of a food processor. Pulse until a coa.r.s.e texture forms. Transfer the spinach mixture to a large bowl and stir in cup of Parmesan cheese and the mascarpone. Season the filling with more salt and pepper to taste.
If you use ravioli with a different filling, omit the toasted hazelnuts and amaretti cookies.
Lightly flour a baking sheet. Arrange 3 egg roll wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, spoon 4 mounds of the spinach mixture 1 inch apart on each wrapper, forming 2 mounds on the first row and 2 mounds on the second. Top each with another wrapper and press around the filling to seal the edges. Using a fluted ravioli cutter, cut out the ravioli squares, forming 12 total. Place the ravioli on the prepared baking sheet and cover with a clean towel.
In a large, heavy saute pan, heat 2 tablespoons of oil over a medium-high flame. Add the chopped a.s.sorted mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully stir in the marinara sauce and simmer for 5 minutes. Season the mushroom sauce with more salt and pepper to taste.
Bring a large pot of salted water to a boil. Add the remaining 2 tablespoons of oil. Adding 4 ravioli at a time to the boiling salted water, cook the ravioli until tender, about 3 minutes (working in small batches will prevent the ravioli from crowding in the pot and sticking together). Using a slotted spoon, transfer the ravioli to 2 plates. Spoon the mushroom sauce over the ravioli, sprinkle with Parmesan cheese, and serve immediately.
I like to double this recipe and freeze the uncooked ravioli. To make sure they don"t stick together, line a cookie sheet with either wax paper or plastic wrap, arrange a single layer of ravioli on the sheet, freeze for 15 minutes, and then place them into a resealable plastic bag and store in the freezer. When you are ready to serve, toss the frozen ravioli into boiling salted and oiled water and cook for 3 minutes. and freeze the uncooked ravioli. To make sure they don"t stick together, line a cookie sheet with either wax paper or plastic wrap, arrange a single layer of ravioli on the sheet, freeze for 15 minutes, and then place them into a resealable plastic bag and store in the freezer. When you are ready to serve, toss the frozen ravioli into boiling salted and oiled water and cook for 3 minutes.
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WILD MUSHROOM RAVIOLI.
with Basil-Pine Nut Sauce Wild mushroom ravioli are my very favorites, so I always have a box of them in my freezer. In the time it takes the water to boil and the raviolis to cook-no need to thaw or defrost them-I can make this sauce, and have this great dish on the table in a flash.
4 MAIN-COURSE SERVINGS.
3.
tablespoons pine nuts tablespoons pine nuts
Salt
1.
(11-ounce) package fresh wild mushroom ravioli (11-ounce) package fresh wild mushroom ravioli .
cup (1 stick) unsalted b.u.t.ter cup (1 stick) unsalted b.u.t.ter .
cup fresh basil leaves cup fresh basil leaves .
teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste
Pinch of freshly grated nutmeg
cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese
Preheat The Oven to 350 degrees F. Place the pine nuts on a heavy baking sheet, and toast in the oven until the nuts are fragrant and light golden brown in the center, about 7 minutes. Let cool. to 350 degrees F. Place the pine nuts on a heavy baking sheet, and toast in the oven until the nuts are fragrant and light golden brown in the center, about 7 minutes. Let cool.
Bring a large pot of salted water to a boil. Add the ravioli and boil until they are just cooked through, stirring occasionally, about 5 minutes. Drain.
Meanwhile, in a large, heavy frying pan, melt the b.u.t.ter over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until crisp, about 2 minutes. Stir in teaspoon of salt, teaspoon of pepper, and the nutmeg. Season the sauce with more salt and pepper to taste. Add the cooked ravioli, and gently toss to coat. Divide the ravioli among 4 plates and sprinkle with the Parmesan cheese and pine nuts, and serve.
Everyday "SAUCELESS" PASTAS In the United States, we eat a lot of heavily sauced pastas. But in Italy, you"re just as likely to find pasta in a light dressing as swimming in a pool of sauce; Italians like pasta dishes in which the texture and flavor of the pasta are just as important as the accompaniment.[image] The key to most of these "sauceless" dressings is the pasta cooking water. Do not pour it all down the drain! The following recipes all use the salty, slightly starchy cooking liquid as a base and binder for other simple ingredients to create a highly flavorful sauce that lets you really enjoy what can be best about pasta dishes: the pasta. The key to most of these "sauceless" dressings is the pasta cooking water. Do not pour it all down the drain! The following recipes all use the salty, slightly starchy cooking liquid as a base and binder for other simple ingredients to create a highly flavorful sauce that lets you really enjoy what can be best about pasta dishes: the pasta.[image] And even a lot of tomato-based sauces could use a little thinning. I think one of the most common mistakes made by home cooks is to serve their sauces too thick. The answer is to reserve a little of the pasta cooking liquid, and to add that liquid to whatever sauce you"ve made. Try it, and you"ll be amazed at what a difference this simple trick makes. And even a lot of tomato-based sauces could use a little thinning. I think one of the most common mistakes made by home cooks is to serve their sauces too thick. The answer is to reserve a little of the pasta cooking liquid, and to add that liquid to whatever sauce you"ve made. Try it, and you"ll be amazed at what a difference this simple trick makes.
FARFALLE WITH TURKEY SAUSAGE,.
Peas, and Mushrooms Traditionally, this dish is made with pork sausage. But in an effort to lighten things up, I use turkey sausage, which in general is a great, healthy alternative to pork. I promise that you won"t be able to tell the difference.
4 MAIN-COURSE SERVINGS.
cup extra-virgin olive oil cup extra-virgin olive oil
1.
pound Italian-style turkey sausages, casings removed pound Italian-style turkey sausages, casings removed
10.
ounces cremini mushrooms, sliced ounces cremini mushrooms, sliced .
teaspoon sea salt, plus more to taste teaspoon sea salt, plus more to taste .
teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste
1.
(10-ounce) package frozen peas, defrosted slightly (10-ounce) package frozen peas, defrosted slightly
1.
pound dried farfalle pasta (bow-tie pasta) pound dried farfalle pasta (bow-tie pasta) .
cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese
in a Large Saute pan, heat 2 tablespoons of the oil over a high flame. Add the turkey sausage and saute until golden brown, breaking up any large clumps, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside. Heat 2 more tablespoons of oil in the same pan. Add the mushrooms and teaspoon each of salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 8 minutes. Add the peas and saute for 2 minutes. Return the sausage to the pan and cook until the sausage is heated through and the flavors have blended, about 3 minutes. heat 2 tablespoons of the oil over a high flame. Add the turkey sausage and saute until golden brown, breaking up any large clumps, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside. Heat 2 more tablespoons of oil in the same pan. Add the mushrooms and teaspoon each of salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 8 minutes. Add the peas and saute for 2 minutes. Return the sausage to the pan and cook until the sausage is heated through and the flavors have blended, about 3 minutes.