Ella Bella’s Mushroom and Spinach Raviolis

Prep time:  About 30 minutes

Cooking Time:  About 10 minutes

Calories per serving (4 pieces per serving):  272

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Make your own pasta? Say what?

Well, that was pretty much what I have always thought. I never thought I would be making my own pasta in my lifetime. Now, I have a husband and stepdaughter who request me to make these for them. Minus the spinach and mushrooms though :/

What I can say is it’s much easier than I thought, so don’t get intimidated  🙂

Let’s get to it, shall we? Here’s a list of what you need:

1.5 cups all-purpose flour, plus more for dusting
1 tsp. salt
3 large eggs, plus 1 for egg wash
2 tbsps extra virgin olive oil, 1 tsp extra for sautéing

½ cup semolina flour (my secret weapon)

About 2 tsps. of cool water

1 cup baby bella mushrooms, cut into small cubes

2 cloves garlic, minced

½ of a small onion, sliced thinly then cubed

1.5 cups baby spinach

Salt and pepper to taste

½ cup fresh mozzarella cheese
Cornmeal, for dusting

These directions may seem long but they do not mean it’s difficult. Maybe a little tedious but it will all be worth your effort, I promise! The awesome thing about raviolis is that they don’t need any mold (thanks to my friend, Lindsey of Piecemaker in the Kitchen for this tip). It works just fine if you do not have a pasta maker either. I made mine by hand.

For the pasta dough:  In an electric mixer fitted with a dough hook (see image below), mix the flours and salt. Add the eggs, 1 at a time, and continue to mix. Note that you can also do this with a spatula or by hand if you do not have a mixer. Next, drizzle in a tablespoon of olive oil and continue to mix in the rest of flour until it forms a ball. Add about tsps. of water, by the teaspoon, to the dough to help it form. Dust a bit of flour on your work surface, knead and fold the dough until elastic and smooth (takes about 10 minutes). Brush the surface with the remaining olive oil and wrap the dough in plastic wrap. Then, let rest for about 30 minutes to allow the gluten to settle.
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Split the dough in half. Set aside the half you are not immediately using so as to prevent it from drying out. I recommend storing it in an airtight container with a little bit of cornmeal. Wrapping it in plastic wrap also works great. Refrigerate if necessary.

Next, dust the counter/work surface and dough with some flour. Roll the dough with a rolling pin until it is about ¼ inch thick. Dust the sheets of dough with flour as needed.
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To make an egg wash, beat one egg and mix with 1 tablespoon of cool water. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as “glue”. Drop tablespoons of your filling on half of the pasta sheet, about 2 inches apart. Fold the other half over the filling, just like a blanket. With a shot glass (using its top), or with just your fingers, gently press out air pockets around each mound of filling. It’s like making empanadas 🙂 Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.

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Note that for my spinach and baby mushroom filling, I sautéed the garlic, onion, mushrooms and spinach, seasoned with salt and pepper. You have to let the filling cool. I also included about ¼ inch fresh mozzarella in each ravioli, before closing it out.

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Cook the ravioli in plenty of boiling salted water for about 6 minutes; they will float when ready so you wouldn’t want to overcrowd the pot. I put about 6 in one batch. Carefully scoop the cooked ravioli with a slotted spoon or a strainer. Lightly coat the cooked raviolis with the sauce of your choice. Serve warm and top with more mozzarella or any cheese of your choice. Mmmm, delicioso!

Note: You might be wondering why only 4 pieces per serving. It really is because these are heavy. Even my husband usually just has this amount of raviolis per serving. It’s up to you if you want more. Just remember that that the calorie count will vary. This recipe makes about 24 pieces, btw 🙂

                                                                                                      Eat well and be well. – Ella Bella

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