Spinach and Mushroom Ravioli in Champagne Cream Sauce

iklan tengah

Still have the food processor handy, right? Awesome! This is the easiest pasta dough known to man. I’m sure you’ve seen it in a million recipes but here I am again to show you how this works.

Spinach and Mushroom Ravioli in Champagne Cream Sauce:

Ingredients
Sauce:

• 3 tablespoons olive oil - I use DeLallo
• 1 medium white onion - diced (about 1½ cups)
• 5 cloves garlic - minced
• 3 - 28-ounce cans San Marzano tomatoes (you can find themhere)
• 2 cups Brut champagne
• ½ cup chicken stock
• 1 cup heavy cream
• Kosher salt - to taste
• Fresh cracked pepper - to taste

Ravioli Filling:

• 2 tablespoons olive oil
• 2 large shallots - diced
• 1 8-ounce package of baby Bella mushrooms
• 1 bunch fresh spinach - stems removed (about 2 cups)
• 1- 8-ounce container mascarpone cheese
• Kosher salt - to taste
• Fresh cracked pepper - to taste
• ½ teaspoon cayenne pepper (optional)

Pasta Dough:

• 4½ cups all-purpose flour - I use King Arthur
• 4 eggs - lightly beaten
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• ¾ cup filtered water
• Additional flour as needed
• Fresh shaved parmesan (optional)
• Fresh Italian flat leaf parsley (optional)

Instructions
For the sauce:

1. Add olive oil to a preheated pan and let come to temperature.
2. Dice onion and cook until translucent - about 5 minutes
3. Add minced garlic and add the onion - cook another 2 minutes
4. Add in champagne and let cook until reduced by half - about 15 - 20 minutes (remember to add champagne away from the heat. Turn off gas burners, remove pan from stove)
5. Once champagne is reduced, add tomatoes.
6. Let cook over medium-low heat for 1-1/2 hours.
7. Add in chicken stock, let warm through. With an immersion blender (or stand blender) blend sauce to the desired consistency.
8. Return to heat and stir in heavy cream. Cook until warmed through.
9. Keep warm until ready for use or cool and then freeze.

For the filling:

1. Add olive oil to a preheated pan and let it come to temperature
2. Add diced shallot and let cook until translucent
3. Once shallot is cooked, add in spinach and mushroom mixture with kosher salt and cracked pepper to taste
4. If using cayenne pepper, add this as well
5. Let mixture cook until most of the moisture is released from the mushrooms, stirring occasionally so not to burn - approximately 10 minutes
6. Remove from heat and set aside
7. In a separate bowl, add mascarpone cheese and stir until loose.
8. Add warm vegetable mixture to mascarpone and fold until the cheese is evenly dispersed.
9. Cover with plastic wrap and let cool completely in the refrigerator - about two hours

For the pasta:

1. In your food processor add flour, salt, and eggs and drizzle in olive oil. Pulse to combine. The mixture should be crumbly or sand like
2. Drizzle in water until the dough comes together
3. Turn dough out onto a well-floured surface (dough will be sticky) Knead, adding flour as necessary
4. Form into a ball, wrap completely in plastic wrap and store in the refrigerator for ½ to 1 hour.
5. When ready to use, section dough into 8 equal pieces.
6. Remove one piece to work with and keep remaining dough covered.
7. Roll through your pasta machine starting with the widest setting and working down to 1. Add flour between each pass as necessary. Run dough through each setting twice. You will need two rolled sheets to make one set of ravioli.
8. If using a rolling pin, roll dough as thin as possible.

Putting it together:

1. With one sheet of dough on the counter, add 1 to ½ tablespoons of filling, spacing about 1-1/2 to 2 inches apart
2. Wet the dough with water at the seal points
3. Lay second sheet of dough atop the sheet containing the filling.
4. Seal around the filling, removing air bubbles as best that you can. Press dough together where you placed the water to assure the ravioli is sealed
5. With a heart shaped cutter or a knife, cut out ravioli hearts and place on a sheet pan that has been prepared with parchment and semolina flour. You can use cornmeal as well.
6. Bring 4 quarts of water to the boil with a tablespoon of kosher salt
7. Once boiling, cook the ravioli a few at a time. The ravioli is cooked when it floats to the top. Approximately two minutes.
8. Place cooked ravioli in your serving dish and add sauce.
9. Top with fresh parmesan cheese and parsley if desired.
10. See blog post for freezing instructions and make ahead tips!

ovenstruck.com