RECIPE BY: SURESH KHANNA, EXECUTIVE CHEF,
FORTUNE LANDMARK, AHMEDABAD
1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
6 ounces button mushrooms, sliced
1 cup fresh spinach boiled & chopped
1/4 cup ricotta cheese
1/3 cup grated Parmesan, plus extra for garnishing
6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
2 large eggs, beaten with 1 teaspoon water
1/2 cup mushroom (shiitake, button), finely chopped
2 cups tomato sauce, recipe follows
Salt and freshly ground black pepper
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in ricotta cheese and Parmesan cheese.
Line up 3 wrappers on a cutting board. Brush with the egg andwater mixture. 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. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate.
In a sauté pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and sauté until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.Top with mushroom tomato sauce and sprinkle with Parmesan.
Simple Tomato Sauce:
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and sauté until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Sauté for about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour until thick. Remove bay leaves and check for seasoning.
Add 1/2 the tomato sauce into the bowl of a food processor. Process untilsmooth. Continue with remaining tomato sauce.