Spinach Mushroom Ravioli

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From everyday italian" on foodnetwork."

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Steps

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In a large saute pan heat 1 / 4 cup of the olive oil.

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When almost smoking , add the mushrooms and season with salt and pepper.

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Cook until all the liquid has evaporated from the mushrooms , about 6 minutes.

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Add spinach and cook for 2 minutes.

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Remove from heat and place mixture into the bowl of a food processor.

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Pulse until you get a coarse texture.

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Place in bowl and stir in mascarpone and parmesan cheese.

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Check for seasoning and set aside.

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Line up 3 wrappers on a cutting board.

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Brush with the egg and.

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Water mixture.

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Using a tablespoon , arrange 4 dollops of the filling on each wrapper 2 on the first row and 2 on the second 1-inch apart.

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Place another wrapper directly on top , pressing around the filling and sealing the edges.

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Using a fluted ravioli cutter , cut out squares of ravioli.

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Each filled wrapper will yield 4 raviolis , giving you a total of 12 ravioli.

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Place ravioli onto a floured baking sheet and keep covered with a linen towel.

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In a large pot , bring to a bo.

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Ingredients

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extra virgin olive oil, button mushrooms, frozen chopped spinach, mascarpone, parmesan cheese, egg roll wraps, eggs, water, mushroom, salt & freshly ground black pepper, onion, garlic cloves, celery, carrot, sea salt, fresh ground black pepper, crushed tomatoes, dried bay leaves, unsalted butter