Friday Feast: Spinach and Mushroom Ravioli

What's better than homemade ravioli? 

How ridiculously simple this recipe is to make!

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Ingredients:1455867_795890927148653_4517324129520647479_n

  • 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

How to:

  1. 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.
  2. Add shallots and mushrooms, stirring on occasion until they soften.
  3. Add Italian seasoning, spinach, and salt and pepper to taste. Continue cooking the mixture until spinach is wilted. Set aside.
  4. 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.10391005_795890940481985_8080657197509410810_n
  5. Repeat until mixture is gone, laying out the finished wontons on a baking sheet.
  6. 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.
  7. 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.
  8. 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.
  9. To serve, plate 4-6 ravioli and top with a Tablespoon of the butter mixture. Salt and pepper as needed.1533933_795890883815324_544362291552579418_n

Happy cooking!

Jess :)