Spinach Ravioli with Mushroom Ragout
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Mushroom Ragout1 Tbsp. olive oil2 medium onion, thinly sliced1 Tbsp light butter1 lb. portobello mushrooms, thinly sliced3/4 lb. wild mushrooms, shitake, oyster, button3 garlic cloves, minced1 tsp. chopped fresh sage leavessalt and freshly ground black pepper28 oz. can whole tomatoes, drained, coarsely chopped, juiced reservedRavioli15 oz. nonfat ricotta cheese1/2 lb. fresh spinach, chopped, steamed3 shallots, finely chopped1/2 c. Parmesan cheese2 tsp. finely chopped fresh basil1 Tbsp. parsleysalt & pepper to taste1 pkg, 30 whole-wheat wonton wrappers
To make. filling, place ricotta, steamed spinach, shallots, Parmesan, basil, parsley, and salt and pepper in a mixing bowl. Stir to combine.
To make ravioli, place a single square wonton wrapper on a cutting board. Have a small glass of water standing by. Place a tsp. of filling just off the center of the wrapper. To seal the ravioli, dip finger in water and wet the bottom two edges of the wonton. Fold the wonton in half to form a triangle. Gently press the edges together to force out air. Place in a single layer on a cookie sheet lightly floured with whole-wheat flour and cover with a light kitchen towel. You can also place in freezer bags, separating the layers with parchment paper and keep in freezer up to 3 months. When ready to cook, bring a large pot of salted water to boil. Add the raviolis, one at a time, by carefully dropping them into the water. The raviolis are done shortly after they rise to the surface, or in about 5 minutes. Remove with slotted spoon and place in individual serving bowls.
For the mushroom ragout, in a large heated skillet, add oil and sliced onions. Cook over medium heat for 10-15 minutes until onions are browned and caramelized. Stir often. Add butter and stir until melted. Add all the mushrooms, garlic, sage, salt and pepper. Saute, stirring constantly, for about 15 minutes or until mushroom liquid is evaporated. Stir in tomatoes and reserved juice. Cook uncovered for ~ 30 minutes stirring occasionally until almost all liquid is absorbed. Serve immediately over ravioli.
Number of Servings: 4
Recipe submitted by SparkPeople user NUTRINOTES.
To make ravioli, place a single square wonton wrapper on a cutting board. Have a small glass of water standing by. Place a tsp. of filling just off the center of the wrapper. To seal the ravioli, dip finger in water and wet the bottom two edges of the wonton. Fold the wonton in half to form a triangle. Gently press the edges together to force out air. Place in a single layer on a cookie sheet lightly floured with whole-wheat flour and cover with a light kitchen towel. You can also place in freezer bags, separating the layers with parchment paper and keep in freezer up to 3 months. When ready to cook, bring a large pot of salted water to boil. Add the raviolis, one at a time, by carefully dropping them into the water. The raviolis are done shortly after they rise to the surface, or in about 5 minutes. Remove with slotted spoon and place in individual serving bowls.
For the mushroom ragout, in a large heated skillet, add oil and sliced onions. Cook over medium heat for 10-15 minutes until onions are browned and caramelized. Stir often. Add butter and stir until melted. Add all the mushrooms, garlic, sage, salt and pepper. Saute, stirring constantly, for about 15 minutes or until mushroom liquid is evaporated. Stir in tomatoes and reserved juice. Cook uncovered for ~ 30 minutes stirring occasionally until almost all liquid is absorbed. Serve immediately over ravioli.
Number of Servings: 4
Recipe submitted by SparkPeople user NUTRINOTES.
Nutritional Info Amount Per Serving
- Calories: 467.8
- Total Fat: 10.9 g
- Cholesterol: 37.2 mg
- Sodium: 1,022.2 mg
- Total Carbs: 69.0 g
- Dietary Fiber: 7.9 g
- Protein: 29.9 g
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