Spinach & Mushroom Ravioli with Roasted Red Pepper Cream Sauce


Ingredients

  • Basic Egg Noodle Pasta
  • 4 large eggs
  • 1 tablespoon water
  • 3 1/2 cups sifted all-purpose flour
  • Spinach & Mushroom Ravioli Filling
  • 1 tablespoon olive oil
  • 1 1/2 cups finely chopped fresh mushrooms
  • 1-2 cloves garlic, minced
  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Roasted Red Pepper Cream Sauce
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 3 tablespoons packed fresh basil or 2 teaspoons dried basil
  • 2 teaspoons packed fresh oregano or 1/2 teaspoon dried oregano
  • 1 jar (7 oz.) roasted red bell peppers, undrained
  • 1 cup half-and-half
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation

  1. Basic Egg Noodle Pasta
    1. Place eggs, water and flour in the KitchenAid® Stand Mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix for 30 seconds.

    2. Remove flat beater and put the dough hook on. Turn to Speed 2 and knead for 2 minutes.

    3. Hand-knead the dough for 30 seconds and cover with a towel for 15 minutes.

    Spinach & Mushroom Ravioli Filling
    1. In medium skillet over medium-high heat, heat oil. Add mushrooms and garlic; saute until mushrooms are soft. Cool slightly.

    2. Finely chop spinach. In medium bowl, combine spinach, cheese, salt and pepper; stir in mushroom mixture.

    3. Refrigerate until ready to fill ravioli with your KitchenAid® Ravioli attachment.

    Roasted Red Pepper Cream Sauce
    1. In medium skillet over medium-high heat, heat oil. Add onion; saute until onion is tender. Add garlic; cook 1 minute longer. Remove from heat; set aside.

    2. In KitchenAid® Food Processor work bowl, position multipurpose blade. With motor running, add basil and oregano. Process until chopped, 5 to 10 seconds. Add onion mixture and peppers. Process until smooth, scraping sides if necessary.

    3. Add onion-pepper mixture to skillet. Over medium heat, heat to simmer. Add half-and-half, cayenne pepper, salt and black pepper. Cook until mixture is thickened and heated through. Serve hot over cooked ravioli.

    Equipment
    To purchase the KitchenAid® products used in this recipe, please visit www.shopkitchenaid.com
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