Spinach & Mushroom Ravioli

From "Everyday Italian" on Foodnetwork.

• Ready In: 2 hrs 5 mins
• Serves: 2

Ingredients

• 1⁄2 cup extra virgin olive oil, plus
• 2  tablespoons extra virgin olive oil, for boiling water
• 6  ounces button mushrooms, sliced
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1⁄4 cup mascarpone
• 1⁄3 cup  grated parmesan cheese, plus extra for garnishing
• 6  egg roll wraps (6 1/2 by 6 1/2-inch squares)
• 2  large eggs, beaten with
• 1  teaspoon water
• 1⁄2 cup mushroom, finely chopped (cremini, shiitake, button)
•  salt & freshly ground black pepper

• Simple Tomato Sauce (use 2 cups)

• 1⁄2 cup extra virgin olive oil
• 1  small onion, chopped
• 2  garlic cloves, chopped
• 1  stalk celery, chopped
• 1  carrot, chopped
•  sea salt
•  fresh ground black pepper
• 2 (32 ounce) cans crushed tomatoes
• 2  dried bay leaves
• 4  tablespoons unsalted butter (optional)

Directions

1. In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.
2. Line up 3 wrappers on a cutting board. Brush with the egg and
3. water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper – 2 on the first row and 2 on the second – 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
4. In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
5. In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.
6. Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.
7. For Tomato Sauce:
8. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
9. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
10. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
11. (Sauce recipe makes 6 cups).