Dinner

Spinach Ravioli with Mushroom Ragout is for Dinner.

Spinach Ravioli with Mushroom Ragout takes 45 minutes to prepare.

Spinach Ravioli with Mushroom Ragout takes 30 minutes to cook.

Spinach Ravioli with Mushroom Ragout makes 4 servings.

The ingredients for Spinach Ravioli with Mushroom Ragout are:

Mushroom Ragout
1 Tbsp. olive oil
2 medium onion, thinly sliced
1 Tbsp light butter
1 lb. portobello mushrooms, thinly sliced
3/4 lb. wild mushrooms, shitake, oyster, button
3 garlic cloves, minced
1 tsp. chopped fresh sage leaves
salt and freshly ground black pepper
28 oz. can whole tomatoes, drained, coarsely chopped, juiced reserved

Ravioli
15 oz. nonfat ricotta cheese
1/2 lb. fresh spinach, chopped, steamed
3 shallots, finely chopped
1/2 c. Parmesan cheese
2 tsp. finely chopped fresh basil
1 Tbsp. parsley
salt & pepper to taste
1 pkg, 30 whole-wheat wonton wrappers

Here is how you make Spinach Ravioli with Mushroom Ragout:

To make. filling, place ricotta, steamed spinach, shallots, Parmesan, basil, parsley, and salt and pepper in a mixing bowl. Stir to combine.To make ravioli, place a single square wonton wrapper on a cutting board. Have a small glass of water standing by. Place a tsp. of filling just off the center of the wrapper. To seal the ravioli, dip finger in water and wet the bottom two edges of the wonton. Fold the wonton in half to form a triangle. Gently press the edges together to force out air. Place in a single layer on a cookie sheet lightly floured with whole-wheat flour and cover with a light kitchen towel. You can also place in freezer bags, separating the layers with parchment paper and keep in freezer up to 3 months. When ready to cook, bring a large pot of salted water to boil. Add the raviolis, one at a time, by carefully dropping them into the water. The raviolis are done shortly after they rise to the surface, or in about 5 minutes. Remove with slotted spoon and place in individual serving bowls.For the mushroom ragout, in a large heated skillet, add oil and sliced onions. Cook over medium heat for 10-15 minutes until onions are browned and caramelized. Stir often. Add butter and stir until melted. Add all the mushrooms, garlic, sage, salt and pepper. Saute, stirring constantly, for about 15 minutes or until mushroom liquid is evaporated. Stir in tomatoes and reserved juice. Cook uncovered for ~ 30 minutes stirring occasionally until almost all liquid is absorbed. Serve immediately over ravioli.Number of Servings: 4Recipe submitted by SparkPeople user NUTRINOTES.

The nutritional information for Spinach Ravioli with Mushroom Ragout is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 467.8

• Total Fat: 10.9 g
• Cholesterol: 37.2 mg
• Sodium: 1,022.2 mg
• Total Carbs: 69.0 g
• Dietary Fiber: 7.9 g
• Protein: 29.9 g

The dietary needs meet for Spinach Ravioli with Mushroom Ragout is Vegetarian