Spinach + Mushroom Ravioli

The other night I wanted to make a ravioli, but didn't want the mess of making pasta dough from scratch and wanted it somewhat light and healthy.  I found this recipe of Giada's and it turned out really yummy!  I made my own red sauce and made chicken with it, but totally didn't need the chicken.  The raviolis were delish by themselves!

Chop up mushrooms.  I, of course, used shiitakes and creminis :)

Saute the mushrooms in olive oil.

Thaw chopped frozen spinach in the microwave.  And YES, this is a weird picture.

The mushrooms look done!

Add the thawed spinach and season.  Saute for a few minutes.

Remove the pan from the heat and let cool for a bit, or however long you need.  Then place the mixture in a food processor.

Pulse until you get a course mixture.

Mix 2 eggs and 1 TBSP of water in a small bowl.  This will be used to paint the wonton wrappers with.

Add mascarpone and parmesan cheese to the mushroom and spinach.

With a fork, mix until you get this.  Season if needed.  Don't forget that parm is salty!

Buy these handy lil guys from the grocery store.

Paint each square with the egg and place about 1 TBSP of the mixture in the middle of each one.

Cover with another painted square and then place on a floured surface (so they won't stick).  I used a pastry cutter to trim the edges.  If you don't have one, you can pinch the edges so they don't come apart while cooking.

Bring a pot of water to a boil and add salt and a little bit of olive oil.  Make sure the boil isn't roaring when you drop the raviolis.  I made that mistake and the pasta shot to the side of the pot and stuck :(

These babies are done!

If you don't have one of these kitchen tools, get one!  They are amazing.

Top with my homemade red sauce, your own sauce, or canned then sprinkle on some parmesan cheese.  Delish!