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    BIG RAVIOLI


    Source of Recipe


    Hi Life Kitchen & Cocktails, Norcross, GA

    List of Ingredients




    RAVIOLI

    �1/4 cup olive oil

    �2 tsp. minced garlic

    �1/2 lb. chopped wild mushrooms

    �1/2 lb. spinach

    �1/2 lb. crumbled feta cheese

    �1/4 cup mascarpone cheese

    �2 tsp. Old Bay seasoning

    �1/4 cup minced basil leaves

    �ground black pepper

    �Kosher salt

    �6 fresh pasta sheets

    �1 egg

    SAUCE

    �2 tbls. olive oil

    �1/2 cup diced onion

    �4 cups heavy cream

    �2 tbls. minced parsley

    �2 tbls. minced cilantro

    �2 tbls. minced chives

    �1 tbls. minced tarragon

    �1/4 tsp. ground black pepper

    �1/2 tsp. salt

    �herbs & feta cheese for garnish

    Recipe



    Ravioli: Heat oil in saute pan. Add garlic, saute 1 minute. Add mushrooms, saute until soft. Add spinach, cover and wilt. Remove from heat and stir in cheeses, Old Bay and basil. Season with salt & pepper as needed. Cut 4" circles from pasta sheets. In small bowl, beat egg with 1 tbls. water. Brush pasta circles with egg wash. Place 1 tbls. filling on circle, top with another circle and press edges to seal. When finished, cover with damp cloth and set aside. Sauce: Saute onion in oil. Add cream and reduce by half. Strain through mesh strainer. Squeeze minced herbs dry in a paper towel and stir into cream, season to taste with salt and pepper. Ravioli: Drop raviolis into boiling water and cook about 4 minutes. Drain and serve, topped with herb sauce and garnish with crumbled feta cheese and fresh herbs.

    Serves 6.

 

 

 

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