Spinach & Mushroom Ravioli with Roasted Red Pepper Cream Sauce

Kitchen Aid Recipes Recipe

Yield:

6 servings

Recipe from

KitchenAid

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

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

Note:

July 2010
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