- 2 cups Semolina flour
- 1 teaspoon Kosher salt
- 2 eggs
- 2 tablespoons olive oil
- 1/4 cup water
- Flour for dusting
- 1 cup spinach
- 1 sweet onion
- 1 large clove garlic, grated
- 2 white cap mushrooms, diced
- 1/2 cup grated mozzarella
- 1/4 cup grated parmesan
- 1/4 cup grated asiago
- 3/4 cup ricotta cheese
- 2 large eggs, divided
- 1 tablespoon dried oregano
- Pinch of salt and pepper
- Italian-Style Bread Crumbs, for sprinkling
- Olive Oil for frying
Quick Tomato and Mushroom Sauce:
- 1-pint button mushrooms – sliced
- 1 small sweet onion – sliced thin
- 3 – 4 cloves garlic – crushed and chopped
- 5 – 6 leaves of fresh basil (and more for garnish) – ripped
- 28 oz. can of crushed tomatoes
- ½ tsp. salt
- ½ tsp. black pepper
- ¼ tsp. red pepper flakes
- Pinch of sugar
- 3 tbs. wine – white or red
- 1 tbs. butter
- 2 tbs. grated Romano or Parmesan cheese
- 2 tbs. olive oil
For the Ravioli:
- Pour the flour and salt into the center of a clean work surface. Make a well in the center of the flour and add the eggs, olive oil and 2 tablespoons water. Begin by whisking the eggs together slowly incorporating the flour. Once the flour has absorbed into the wet ingredients, finish mixing with your hands and begin to gently knead the dough until it has come together. Add the remaining water one tablespoon at a time as needed. Once you have a firm dough, wrap it in clingfilm and refrigerate while you prepare the filling.
- Heat a medium saucepan with a tablespoon of olive oil. Saute onions, garlic and mushrooms until the onions are clear and the mushrooms have cooked down. Season with salt, pepper, and dried oregano. Add the spinach and saute until the spinach has cooked down. Remove from heat and transfer to the bowl of your food processor. Add the cheeses and 1 beaten egg. Pulse until everything is well blended.
- On a well-floured surface, divide the ravioli dough and roll out to 1/8-inch thick or use your pasta machine and follow the manufacturer’s instructions. Do this for both doughs.
- Use a ravioli or cookie cutter to cut out the desired shapes of dough.
- Spoon about 1 teaspoon of filling in the center of each dough square. Cover with another shaped piece of dough and press the edges. Lay out the ravioli on a lined baking sheet and let dry for about 1 hour.
- Before frying, brush each of the ravioli with a beaten egg and sprinkle with seasoned bread crumbs
- In a small frying pan, heat about 1-inch worth of olive oil. Add four ravioli at a time and fry for about 3 minutes on each side or until golden. Transfer to a wire rack lined with paper towels.
For the sauce:
- Heat 10-inch frying pan with the olive oil. Add the sliced mushrooms, onions and garlic and allow the onions to become translucent and the garlic fragrant.
- Add the butter, basil leaves and the wine. Let the butter melt, then add the crushed tomatoes, seasonings and the grated cheese.
- Simmer on a low heat for about 20 minutes.
- Serve over the ravioli with a sprinkling of grated cheese!
You’ll get about a dozen ravioli with plenty of filling left over, so feel free to double the dough recipe or make stuffed shells with the leftover filling.
- Category: Main Dish
- Cuisine: Italian