Spinach Mushroom Ravioli with Dreamy Mushroom Cream Sauce

• Vegetarian

• Produce

  • 2 cloves Garlic
  • 1/2 tbsp Herbs
  • 2 cup Mushroom
  • 1/4 cup Spinach, frozen

• Refrigerated

  • 1 Egg
  • 1 Rest of the egg

• Canned Goods

  • 1 cup Chicken or vegetable broth

• Condiments

  • 1 tsp Basil pesto

• Baking & Spices

  • 1 tsp Cornstarch
  • 1 Robin seasoning & freshly ground pepper, Red

• Bread & Baked Goods

  • 1 About 20 wonton wrappers

• Dairy

  • 1 cup Asiago
  • 2 tsp Butter
  • 4 oz Greek cream cheese
  • 7 oz Ricotta cheese

• Beer, Wine & Liquor

  • 2 splash White wine

Found on sumptuousspoonfuls.com

Ingredients

• 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
• About 20 wonton wrappers
• 1 egg, beaten
• 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

Directions

• 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.
• 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.
• 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--youll use it for making the cream sauce.
• 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.
• Now bring a pot of water to boil. While its 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.