Tuesday, April 23, 2013

Mushroom Agnolotti with Spinach and a Light Lemon Wine Sauce

This dinner just came to me as I went along, using ingredients that were in my fridge and things on sale at the grocery store this week.  And no - I didn't make homemade ravioli.  I'm not about to attempt that with two kids on my own.  Maybe when they get older and their attention span can handle it.  Ha!  For now, it was store-bought that was on sale this week.  Although this recipe only uses 1 package of fresh ravioli, it feed 2-3 adults (2 in my house as we are big eaters).  If you want to feed 4 adults or 2 adults and 2-3 kids, then double the recipe.

So yummy!!!  It was a simple meal that even beginners can make and it will look and taste like you ordered it at a 5 star Italian restaurant - I promise.  Of course you will need to be a mushrooms lover to eat this version, but you can make substitutions (a different kind of ravioli and no mushrooms added, maybe another veggie instead).   I hope you give this one a try!

Happy Cooking!

Mushroom Agnolotti with Spinach in a Light Lemon Wine Sauce
1 T butter
1 T olive oil
8 oz sliced mushrooms
1/2 tsp herbs de Provence
Salt & pepper to taste
1 clove of minced garlic
the juice and zest of 1/2 of a lemon
1/4 cup dry white wine (I use what I like to drink - Savignon Blanc or Pinot Grigio)
1/2 cup pasta water
6 oz baby spinach
1/4 cup grated Parmesan cheese
9 oz wild mushroom agnolotti (look for it in the refrigerated pasta section of your local grocery store)

Boil a large pot of water for the ravioli (I add salt and some olive oil).  Meanwhile heat a large saucepan over medium heat.  Add 1 tablespoon each butter and olive oil.  Add the sliced mushrooms, herbs de provence, and salt & pepper. 

Stir to combine.  Cook for about 5-7 minutes, stirring occasionally and allowing the mushrooms to cook down until tender and golden brown.  Now add the minced garlic and cook for 30 seconds.
Then add the lemon juice, lemon zest, and white wine.  Stir to deglaze the pan and bring to a boil.  At this point you want to add the fresh ravioli to the boiling water, as it will only take 4-5 minutes to cook as you finish off your sauce.  Remove 1 cup of pasta water (after you've added the pasta - you need the starch to bring the sauce together).  Add the pasta water to the mushrooms and sauce, then immediately add the spinach.  Stir and the spinach should cook very quickly.  Once the spinach has wilted, remove the sauce from the heat. 

Once cooked according to package directions, drain the ravioli and add it to the sauce along with the Parmesan cheese. 

Stir to combine and allow the ravioli to sit in the sauce for about 5 minutes (at this point, add more pasta water if you need to create more sauce).  Cover with a lid to keep hot.  This allows the pasta to absorb some of the flavor.  Serve with more cheese sprinkled on top. 

So yummy!!!  I served this dish with a side of roasted asparagus, my favorite spring vegetable!  Enjoy!!!

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