Spinach Mushroom Ravioli w/Mushroom Cream Sauce

Ricotta cheese, mushrooms, spinach, asiago cheese, pesto and herbs make a soft creamy filling for these delicate little pillows of pasta, which I topped with a super-dreamy cream sauce with cream cheese and Asiago, garlic and sauteed mushrooms. It’s a dish made in heaven for mushroom lovers.

I think my best recipe creations come from a simple comment or suggestion … this one came from facebook. My dad had given me some of his treasured morel mushrooms and I posted a question on facebook asking what my foodie friends thought I should make with them. One of the comments was “mushroom ravioli with mushroom cream sauce” … I saw that and just HAD to make it.

Time is one thing I don’t have a lot to spare and making your own ravioli can be time-consuming, especially if you make the pasta yourself, and. But I’d seen people make ravioli with wonton skins before and I wondered how well that would work … I looked up some recipes online and discovered it’s pretty dang easy. All I had to do was stir together a nice filling, put a spoonful of filling in the center of the wonton skin and seal with egg. Simple!

The ravioli came out soooo good … the wonton skins have a slightly different texture and they’re a little thinner than regular pasta, but that just made them even more delicate in texture and the flavor was divine! I had only intended to eat 4 or 5 of them, but I think I gorged myself on 7. I normally have pretty good self control and am very good at limiting myself to small portions, but with this, I just couldn’t stop eating! I might have eaten more, but I only actually boiled up 7 to eat, putting the rest in the freezer for future heavenly mushroom excursions.

Spinach Mushroom Ravioli with Dreamy Mushroom Cream Sauce

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: About 20 ravioli 1x

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Ingredients

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For the filling:

• 7 oz. ricotta cheese
• 1/2 cup finely shredded Asiago cheese
• 1/2 – 1 Tablespoon finely chopped herbs (basil, oregano w/ a bit of rosemary)
• 1 – 3 cloves garlic, peeled & chopped
• 1 – 2 teaspoons basil pesto
• 1/4 cup frozen spinach, thawed
• 1 teaspoon butter
• 1 cup chopped mushrooms (morels are best, but use what you have!)
• Red Robin Seasoning & freshly ground pepper
• A splash of white wine

For the ravioli:

• About 20 wonton wrappers
• 1 egg, beaten

For the cream sauce:

• 1 teaspoon butter
• 1 – 3 cloves garlic, peeled & chopped
• 1 cup chopped mushrooms
• A splash of white wine
• 4 oz. Greek cream cheese (or Neufchatel)
• 1 cup chicken or vegetable broth
• the rest of the egg (from above)
• 1/2 cup shredded Asiago cheese
• 1 teaspoon cornstarch

For the top/garnish: snipped chives and/or fresh parsley or basil leaves

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Instructions

1. In a small mixing bowl, mix together the ricotta, Asiago, herbs, garlic and pesto. Use a clean kitchen towel to squeeze the moisture out of the spinach, then stir that into the ricotta mixture too.
2. Heat a frying pan over medium heat. Add the butter until melted, then the mushrooms. Sprinkle with Red Robin Seasoning and freshly ground pepper. Cover and cook for a few minutes, then stir. Add a splash of white wine (about 1 Tablespoon). Cover and cook a little longer. Continue until the mushrooms are tender and juicy. Taste and adjust the seasonings to your liking.
3. Now use a slotted spoon to remove the mushrooms and leave the juice in the pan. Stir the mushrooms into the ricotta mixture. Set the pan with juices aside–you’ll use it for making the cream sauce.
4. Now take each wonton wrapper and use your finger to wet all the edges with egg. Put a spoonful of ricotta mixture in the center and then fold the wonton wrapper, pressing the edges together to seal in the filling and make a triangle ravioli. Set aside and keep working until all the filling is used up.
5. Now bring a pot of water to boil. While it’s heating up, make the cream sauce. Add the butter and garlic to the frying pan and cook until the garlic is fragrant and starts to soften.
6. Add the mushrooms, stir, cover and cook for a few minutes. Stir well. Add the wine, cover and cook a little more. Sprinkle lightly with Red Robin Seasoning and freshly ground pepper.
7. Reserve a bit of the broth (1 – 2 Tablespoons) then add the rest of the broth to the pan, then add the cream cheese in small blobs. Whisk and cook until the cream cheese is fully melted and the sauce is creamy. Reduce heat to medium low.
8. Take several large spoonfuls of this hot mixture and whisk into the beaten egg. Do this for 8 or 10 large spoonfuls, then, while whisking the sauce, pour the egg in a thin stream into the saucepan. Bring heat back to medium and continue whisking while the sauce thickens. Add the cheese and whisk a little more.
9. You can stop here if you think the sauce is thick enough, but I wanted my sauce a little thicker. To thicken it further, whisk the cornstarch into the reserved broth, then whisk this mixture into the sauce and cook for a few more minutes until the sauce is good and cheesy and thick. Add more seasoning and fresh pepper to taste. Set aside.
10. When the water is boiling, slide several of the ravioli into the boiling water. When the ravioli rises to the top, remove with a slotted spoon and set in a strainer in the sink to fully drained, adding more ravioli to cook. Repeat until you have enough ravioli to eat.
11. Serve the ravioli with the cream sauce on top, sprinkled with snipped chives and garnished with fresh basil or parsley leaves. A salad on the side rounds out the meal.

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Notes

Rather than cooking all the wonton ravioli, you can set them on a baking sheet sprayed with cooking spray and freeze. Once they are frozen put them in a bag for an easy, elegant dinner anytime. No need to thaw, just throw them in boiling salted water and cook until they rise to the top.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Tuesday’s Table, Foodie Friends Friday, What to Do Weekends and Foppemas Farm Recipe Swap.

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