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Easy Homemade Spinach-Mushroom Ravioli

This year, I’ve promised myself to cut back on meat and make more vegetable-based meals. Not that we are turning vegetarian, but I do think we need to put more emphasis on fruits, grains and vegetables and less on meat.

The challenge is to come up with tasty ideas that will go over well.

Here is an easy homemade ravioli recipe to try:

Easy Homemade Spinach-Mushroom Ravioli

Easy Homemade Spinach-Mushroom Ravioli

Easy Homemade Spinach-Mushroom Ravioli

Using Wonton wrappers makes this a breeze. You can find them in most grocery stores in the specialty section of the produce section or in the international food aisles:

24 wonton wrappers
1 cup low fat or fat free ricotta cheese
1 egg
1/4 cup fresh grated or Parmesan cheese shreds (Please don’t use that nasty stuff in the green cylindrical container!)
1 cup fresh spinach leaves–buy the already washed leaves, pat dry if you do rinse them again.
1 clove crushed garlic
1 tsp. parsley
1/2 cup chopped mushrooms

Egg Wash:

1 beaten egg yolk with 2 tablespoons of water

1. Mix the ricotta, egg, garlic, parsley, and Parmesan together.

2. Chop the leaf portion of the spinach. Discard stems and add the chopped leaves to the ricotta mixture.

3. Saute the chopped mushrooms in a little heated olive oil until softened. Remove with slotted spoon, draining well.

4. Mix into the ricotta mixture

5. Separate the wonton wrappers. Cut each one in half. Brush each half with the egg wash. Set one half of the divided wrapper aside.

6. On the first half, lightly mark across (not through) to mark the half wrapper into 2 squares.

7. Place the prepared filling–a small teaspoon in the center of each marked square.

8. Now, place the other half of the wrapper, egg wash side down, over the top of the first wrapper. Before pinching together, make sure all air pockets are pressed out.

9. Pinch to seal. Cut between the two ravioli and if you have a pastry wheel, cut all edges.  Or after cutting with a knife, use a fork and on all sides, press down to mark the edges.

10. Set aside on a non-stick baking sheet. When all are finished, you should have about 48 average sized ravioli. Refrigerate about the time it takes to set a large pot of salted water to a brisk boil.

11. Remove the ravioli and cook. They are done when they float to the top of the water. Be sure not to crowd them!

13. Remove with a slotted spoon and drain well.

Serve with your favorite spaghetti or marinara sauce, and be sure to sprinkle some extra FRESH parmesan shreds on top!

–Note: If you don’t need to cook all 48 of these ravioli for dinner, use what you need and freeze the rest on the non-stick baking sheet and then pop them into freezer bags. You can add them directly from the freezer to a pot of boiling water for a quick dinner.

If you aren’t “in” to spinach or mushrooms, you can make these with fried and drained, seasoned ground beef or Italian sausage. You can also make plain cheese ravioli. Simply omit the spinach and mushrooms from the ricotta blend.

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One response to “Easy Homemade Spinach-Mushroom Ravioli

  1. Wil January 15, 2011 at 3:04 pm

    This looks delicious, even though I do not like Spinach. And good luck on your “cutback” on meats. I’ve done that considerably since my gall bladder attack. Though, I still can’t lick my sweet tooth, but I don’t see it a huge issue right now.

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