Super Big Roasted Portabella Mushroom Ravioli

These ravioli are ravioli for grownups.  They are huge and one, maybe two, per plate are all that are needed for a grownup-sized serving.  The wonton wrappers make it actually a pretty easy process and the end result is super elegant.  We had them for a weeknight meal and felt like royalty.  I’d serve these to guests any time.

 Roasted Portabella Mushroom Ravioli 5

 Roasted Portabella Mushroom Ravioli 3

 Roasted Portabella Mushroom Ravioli 4

 Roasted Portabella Mushroom Ravioli 2
Super Big Roasted Portabella Mushroom Ravioli with Spinach Tomato and Brandy Cream Sauce
Ravioli:
4 portabella mushrooms
2 tablespoons extra virgin olive oil
1 bunch scallions, ends removed
2 cups fresh bread crumbs
4 ounces cheddar, cut into 1/2-inch cubes
3 1/2 tablespoons soy sauce
Several grinds of fresh black pepper
1 teaspoon minced garlic; about 1 clove
1 tablespoon plus 1 teaspoon fresh lemon juice
Zest from one lemon
2 eggs
1 to 2 tablespoons flour, just enough to dust the counter
1 package egg roll wrappers; at least 20 wrappers
Water
Extra virgin olive oil if needed

Sauce:
1 1/2 cups diced onion; about 1 medium onion
2 tablespoons unsalted butter
3/8 teaspoon salt
1/2 cup brandy
2 dashes Worcestershire
1 cup chicken or vegetable broth
1 cup heavy cream
1 cup grape tomatoes, halved
4 cups lightly packed spinach, de-stemmed, washed and drained

Ravioli:
Preheat oven to 400 degrees.  Rub the portabella mushrooms with the olive oil on a large baking sheet and roast for 30 to 40 minutes until the mushrooms are dark and the edges are really brown.

Combine all ingredients except the flour, wrappers and water in a food processor and pulse until fully combined.

Bring a large pot of salted water to a boil over high heat.  Meanwhile, very lightly dust a work surface with flour and lay out 4 wrappers.  With a large spoon or number 12 scoop, place mushroom mixture in the center of the wrapper.  With a pastry brush, wipe water all around the mushroom mound.  Lay a second wrapper over top of the first and line the top edges and corners up.  With your palm and the edge of your hand, press the two sheets together around the mushroom mix, pushing any air bubbles out passed the edges.  Dust a baking sheet with a little flour and transfer to the baking sheet.  Repeat.

When the water is boiling gently transfer all raviolis to the pot.  If the pot looks like it will become crowded, work in two batches.  Cook the ravioli for 3 to 4 minutes or until they are floating on the surface and the pasta is a uniform color.

Remove to a platter with a slotted spoon or basket strainer.  Drizzle with a little extra virgin olive oil and repeat if needed.  Serve immediately with the sauce.

Makes 10, serves 5 to 10

Sauce:
Heat a large skillet over medium-low heat.  Melt the butter and add the onions.  Sauté until the onions begin to brown and caramelize, about 15 minutes.  Add the brandy and reduce by half.  Add the chicken stock and cream and reduce again.  Remove from heat and add the tomatoes and spinach.  Turn with tongs until the spinach is wilted, but still bright green.

Makes 3 cups

Annie
Lovin’ my pasta