Ravioli with mushrooms and spinach – a dish for lovers – detailed cooking recipe. Share with friends: 
Food Photography: Brian Kennedy Time: 2 hours. Difficulty: Easy Servings: 2 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Ravioli
- 1/2 tbsp. champignon mushrooms, finely chopped
- 300 gr frozen spinach, thaw and squeeze
- 1/2 tbsp. olive oil, plus 2 tbsp. l for boiling dumplings
- 1/4 Art. mascarpone
- 1/3 Art. grated parmesan, and a little more to serve
- 6 sheets of rice paper (15 cm square)
- 2 large eggs, beaten with 1 tsp. water
- 2 tbsp. tomato sauce recipe follows
- Salt and ground black pepper
- Additional equipment: stamp form for making dumplings
Mushrooms in Tomato Sauce
- 170 gr champignon mushrooms, cut into slices, and salt
- 1/2 tbsp. olive oil
- 1 small onion, chopped
- 2 cloves of garlic, chopped
- 1 stalk of celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- 900 gr. canned tomatoes
- 2 bay leaves
- 4 tbsp. l (60 gr.) Unsalted butter
Recipes with similar ingredients: ravioli, champignon mushrooms, spinach, dumplings, mascarpone cheese, parmesan cheese, tomato sauce, celery, carrots, bay leaf, sea salt flakes
Recipe preparation:
- Make the filling. Heat in a large saucepan 1/4 Art. olive oil. Add mushrooms and fry until all the liquid mushrooms will not evaporate, about 6 minutes Add spinach and simmer about 2 min Remove from the stove and let stand. Chop the stuffing pauses in the food processor. Transfer to a bowl and mix with two types of cheese. Check for taste; set aside.
- Spread 3 sheets of rice paper on a cutting board, grease the egg. Using a tablespoon, spread the filling into 4 heaps on each of 3 sheets. Cover with the remaining dough, and cover the edges. Use a pistol to knock out 12 neat ravioli. Put dumplings on a baking sheet and cover with a linen towel for prevent airing.
- In a large pan 5 l. boil water with oil. Give up a handful of dumplings and cook for 2-3 minutes, then catch and put on a plate. Boil all the ravioli.
- Make the sauce. Heat the rest of the quarter in a saucepan olive oil, and toss the chopped mushrooms, fry until until most of the liquid evaporates and the mushrooms become soft, about 8 minutes Pour in tomato sauce and simmer for 5 min
- Divide the ravioli between two servings. Top with sauce and sprinkle with parmesan. Serve. Tomato sauce. In big heat the pan over medium heat 1/2 tbsp. olive oil. Add onion and garlic, and fry until soft and translucent, about 5-10 minutes; season with salt and pepper. Add celery and carrots and fry until all vegetables are soft, about 5-10 minutes Add tomatoes and bay leaves, cook boiling slowly for 1 hour, and until the sauce thickens. Take out the bay leaves and taste. If the sauce tastes sour, add butter, 1 tbsp. l for one times. Load half the tomato sauce in a blender. Whisk until homogeneity. Whip the remaining half of the sauce. If not consumed whole sauce, leave it for another dish. Give it to him completely cool and pour into bags for freezing. Store in the freezer chamber up to 6 months
