Friday Feast: Spinach and Mushroom Ravioli
What's better than homemade ravioli?
How ridiculously simple this recipe is to make!
- 8-10 oz. crimini mushrooms, diced into small pieces
- 2 huge handfuls fresh baby spinach, julienned
- 2 medium shallots, minced
- salt, pepper
- 1/4 tsp. Italian seasoning
- 1/4 tsp. dried thyme
- Earth Balance buttery spread
- Olive oil
- 1 package wonton wrappers
- Put a pot of water on to boil (cover with a lid to speed the process.) While waiting on the water to boil, heat olive oil in a large skillet over medium-high heat.
- Add shallots and mushrooms, stirring on occasion until they soften.
- Add Italian seasoning, spinach, and salt and pepper to taste. Continue cooking the mixture until spinach is wilted. Set aside.
- To prepare wontons, get a small bowl and pastry brush (or use your fingers). Using a measuring teaspoon, scoop the mushroom mixture into the center of the wonton. Brush two sides with water, then carefully fold the wonton into a triangle, sealing at the edges.
- Repeat until mixture is gone, laying out the finished wontons on a baking sheet.
- Once water comes up to a boil, generously salt the water and drop 6-8 raviolis into the boiling water. Be careful not to overcrowd. This is also a good time to make sure your wrappers are sealed at the edges so your filling does not come out.
- While this is happening, melt 4-6 Tablespoons of Earth Balance over medium-low in a small stock pot and crush the dried thyme between your fingers. Keep warm.
- To remove raviolis from boiling water, use a spider or a slotted spoon, and lay them into the baking sheet. Cook the second and third batches the same way.
- To serve, plate 4-6 ravioli and top with a Tablespoon of the butter mixture. Salt and pepper as needed.