Spinach Cheese Mushroom Ravioli

Chef :

Genres : Western Cuisine,

Ingredients

Filling

50g Baby Spinach
1/2 nos Yellow Onion, minced
1 pinch Nutmeg
2 nos Garlic, minced

250g White Button mushrooms, chopped chunkily
50g Shredded Mozzarella

Sauce

50g Butter, cubed
5 nos Sage, large, sliced
2 nos Garlic, sliced
Lemon juice to taste
10g Fresh Parsley, chopped

Shredded fresh parmesan cheese as needed

Method

Filling

Pluck the spinach leaves from the large stems and chop them roughly, discard the stems.

Add a little oil to coat a pan on medium heat and add the onions and cook till translucent. Next, add the mushrooms in and cook till the water begins to come out and dry up.

Once dry, add garlic and spinach in, with 2 pinches of salt. Cook for 2 minutes until the water dries up as much as possible.

When dry, transfer the spinach to another bowl containing the nutmeg and cheese. Chill until you need to use it to fill the ravioli.

Butter & Sage Sauce

Melt butter over medium heat until light golden then add in garlic and sage.

Simultaneously, cook the ravioli in water for 2 mins. Drain ravioli and add into the butter sauce along with 5 tablespoons of water and the chopped parsley.

Toss to coat evenly in sauce and keep stirring till emulsified and looks cloudy.

Plate onto a warm pasta plate and finish with parmesan and pepper.