A mixture of several types of mushrooms will add a deep, woodsy flavor to the ravioli filling. These make a beautiful first course, light supper, or hot hors d’oeuvre. For the latter, serve the ravioli in a chafing dish with toothpicks for spearing.
- 2 portions (8 ounces) spinach pasta
- For Filling:
- 1 1/3 cups finely chopped fresh mushrooms
- 1/3 cup finely chopped onion
- 1 clove garlic, minced
- 1 tablespoon margarine or butter
- 1 beaten egg
- 1/4 cup seasoned fine dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon dried thyme, crushed
- For Sauce:
- 1 cup whipping cream
- Fresh thyme leaves (optional)
Companion recipe: Homemade Pasta
Prepare spinach pasta as directed, except roll each portion of dough into an 8 x 12-inch rectangle. Cover and set aside.
In a large skillet cook mushrooms, onion, and garlic in hot margarine or butter for 5 minutes, or till tender. In a medium mixing bowl combine egg, bread crumbs, Parmesan cheese, and thyme. Stir in mushroom mixture. Set aside.
TO MAKE RAVIOLI:
Cut each portion of pasta into four 2 x 12-inch strips. Brush one side of one strip with water. Place about 2 teaspoons of filling every 2 inches, beginning 1 inch from the end of one of the pieces. Take second strip and place it over the top of the filling. Press pasta together between the mounds of filling. Use a 2-inch ravioli cutter, square cookie cutter, or sharp knife to cut between the ravioli. Press the edges down firmly again to seal. Repeat with remaining pasta and filling.
In a small saucepan heat whipping cream over medium heat for about 15 minutes, or till bubbly, stirring frequently. Boil gently for 3-4 minutes more.
Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add half of the pasta. Reduce heat slightly. Boil, uncovered, for 6-8 minutes, or till al dente, stirring occasionally. Remove pasta from boiling water with a slotted spoon and place in a greased casserole. Cover and keep warm in a preheated 300 degrees oven while cooking remaining pasta. Pour thickened cream over cooked ravioli. If desired, sprinkle with fresh thyme. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
191 calories; 17g total fat; 88mg cholesterol; 235mg sodium; 7g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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