Spinach and Mushroom Ravioli

• 1/4 cup plus 4 tablespoons extra-virgin olive oil
• 6 ounces button mushrooms, sliced
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1/3 cup freshly grated Parmesan cheese, plus more for garnish
• 1/4 cup mascarpone cheese
• 1/4 cup all-purpose flour (for dusting the baking sheet)
• 6 egg roll wrappers
• 1 large egg beaten with 1 teaspoon water
• 1/2 cup finely chopped assorted mushrooms (such as cremini, button, and stemmed shiitake)
• 2 1/2 cups Marinara Sauce (page 59)

1. In a large saute pan, heat 1/4 cup of oil over a medium-high flame.
2. Add the sliced button mushrooms and sprinkle with 1/2 teaspoon each of salt and pepper.
3. Saute until the liquid has evaporated from the mushrooms, about 6 minutes.
4. Add the spinach and saute for 2 minutes.
5. Transfer the mixture to the bowl of a food processor.
6. Pulse until a coarse texture forms.
7. Transfer the spinach mixture to a large bowl and stir in 1/3 cup of Parmesan cheese and the mascarpone.
8. Season the filling with more salt and pepper to taste.
9. Lightly flour a baking sheet.
10. Arrange 3 egg roll wrappers on a cutting board.
11. Brush with the egg and water mixture.
12. Using a tablespoon, spoon 4 mounds of the spinach mixture 1 inch apart on each wrapper, forming 2 mounds on the first row and 2 mounds on the second.
13. Top each with another wrapper and press around the filling to seal the edges.
14. Using a fluted ravioli cutter, cut out the ravioli squares, forming 12 total.
15. Place the ravioli on the prepared baking sheet and cover with a clean towel.
16. In a large, heavy saute pan, heat 2 tablespoons of oil over a medium-high flame.
17. Add the chopped assorted mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes.
18. Carefully stir in the marinara sauce and simmer for 5 minutes.
19. Season the mushroom sauce with more salt and pepper to taste.
20. Bring a large pot of salted water to a boil.
21. Add the remaining 2 tablespoons of oil.
22. Adding 4 ravioli at a time to the boiling salted water, cook the ravioli until tender, about 3 minutes (working in small batches will prevent the ravioli from crowding in the pot and sticking together).
23. Using a slotted spoon, transfer the ravioli to 2 plates.
24. Spoon the mushroom sauce over the ravioli, sprinkle with Parmesan cheese, and serve immediately.

extravirgin olive oil, button mushrooms, salt, freshly ground black pepper, parmesan cheese, mascarpone cheese, allpurpose flour, egg roll wrappers, egg, mushrooms, marinara sauce

Taken from www.epicurious.com/recipes/food/views/spinach-and-mushroom-ravioli-376687 (may not work)