Spinach, Mushrooms & Ricotta Ravioli with Tomato Sauce

I love watching Junior Masterchef Australia. It’s just mind-blowing to see kids around 8-12 years old managed to cook like adults and created beautiful dishes. It’s just plain crazy. When I was around their age, i couldn’t even cooked fried egg properly, much less a beef steak or whatever those kids made. Anyway… in one of the first season’s episodes, one of the contestant decided to make a ravioli from scratch. She made the pasta ravioli dough like a pro and the end result looked fantastic. My head just blew away when I saw it. The first thing went through my mind was “If that kid can make one, I can too!“.

So few weeks later, I bought some ingredients and looked around tutorial video on YouTube. After that I started my journey on making my first ravioli dough… and it was a disaster. Somewhere along the way kneading the dough, I managed to make the pasta dough became a dough crumbs. Seriously, I had no idea what I was doing at that time. Tried it twice with the same result. In the end I just gave up and bought some wonton skins at the store and use it as the ravioli dough…😀.

With the ravioli dough problem solved, I just needed to find a recipe for the filling. After gone through an intense search process, I found the perfect recipe from this website few month ago and I loved it. It’s quite easy to follow and taste great too. Mind you that it might take a while to make the ravioli.

Ingredients for Spinach, Mushrooms and Ricotta Ravioli:

  • 1 tbsp olive oil
  • 1 pack of wonton skins
  • 2 garlic cloves, chopped
  • 260 g fresh spinach
  • 200 g champignon mushroom, chopped
  • 250 g ricotta
  • zest 1/2 lemon
  • 1/4 tsp ground nutmeg
  • 1/4 cup grated parmesan
  • salt and freshly ground pepper

How To:

  • Heat oil in the pan, saute the garlic until fragrant.
  • Add the spinach and cook it for 2-3 minutes until wilted.
  • Move the spinach and garlic into a bowl, let it cool down for a while. Squeeze out the excess liquid from the spinach.
  • Chopped roughly the spinach and add the rest of the ingredients. Blend it well.
  • Scoop in around one teaspoon of the spinach into the wonton skins. Cover it with another one. Glue it together using water. Cut the edges.
  • Boil water and add some salt. Add  some oil and lower down the heat. Put in the ravioli in batches and let it cooked for around 4-5 minutes.
  • Remove from the water, drain and keep it warm.

Source: http://www.cookyourdream.com. On that website, you can also find step-by-step instructions of making a ravioli from scratch.

To enjoy this homemade ravioli, I usually use a homemade tomato sauce. The same tomato sauce recipe I usually use also if I want to eat Swedish Meatballs (recipe coming soon) with spaghetti or Spaghetti Bolognese.

Ingredients for Tomato Sauce

  • 2 garlic cloves, chopped
  • 2 cans of crushed tomato
  • 2 tablespoons of tomato puree
  • 2 tablespoon of tomato ketchup
  • salt, pepper, oregano and dried basil

How To:

  • Saute the garlic for one minute. Add the crushed tomato.
  • Add the tomato puree and tomato ketchup.
  • Season it with salt, pepper, oregano and dried basil.
  • Cook it until it boil.

And there you have it.. a Spinach, mushrooms and Ricotta Ravioli with a homemade tomato sauce. Enjoy it while it’s hot.

14 thoughts on “Spinach, Mushrooms & Ricotta Ravioli with Tomato Sauce

  1. Ini keliatan asoy beneeeer… tapi beberapa hari ini lagi pengen makan makanan indo mulu yang super pedes. tapi pasti i’ll try this next time ^^

  2. Pingback: Spinach Lasagna with Sweet Tomato Sauce | recipe 2 recipe

  3. Pingback: Spinach Lasagna with Sweet Tomato Sauce « jittery cook

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