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Spinach and Mushroom Ravioli

with Roasted Red Pepper Cream Sauce

Ravioli

1 recipe Basic Egg

Pasta

1 tbs (15 mL) olive oil
1

cups (355 mL) finely

chopped fresh

mushrooms

1-2 cloves garlic, minced
1

package

(10 oz [285 g])

frozen chopped

spinach, thawed and

squeezed dry

1 cup (235 mL)

shredded

mozzarella cheese

tsp (2 mL) salt

tsp (1 mL) black

pepper

Sauce

1 tbs (15 mL) olive oil
1

medium

onion,

chopped

2 cloves garlic, finely

chopped

3 tbs (45 mL)

packed fresh basil or

2 tsp (10 mL) dried

basil

2 tsp (10 mL)

packed fresh

oregano or

tsp (2 mL) dried

oregano

1 jar (7 oz [200 g])

roasted red bell

peppers, undrained

1 cup (235 mL)

half-and-half

tsp (0.5 mL) cayenne

pepper

tsp (2 mL) salt

tsp (1 mL) black

pepper

Prepare pasta dough; let rest.
In medium skillet over medium-high heat, heat oil. Add

mushrooms and garlic; sauté until mushrooms are soft.

Cool slightly.
Finely chop spinach. In medium bowl, combine spinach,

cheese, salt, and pepper; stir in mushroom mixture.

Refrigerate until ready to fill ravioli. Follow directions

in “To Prepare Pasta Sheets,“ “To Use Ravioli Maker

Attachment“ and “Cooking and Storing Ravioli.“

In medium skillet over medium-high heat, heat oil. Add

onion; sauté until onion is tender. Add garlic; cook 1 minute

longer. Remove from heat; set aside.
In 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 bell

peppers. Process until smooth, scraping sides if necessary.

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.
Yield: 6 servings (12 to 15 ravioli with

cup [80 mL]

sauce per serving).
Per serving: About 470 cal., 19 g protein, 60 g carb,

16 g total fat, 7 g sat fat, 165 mg cholesterol, 910 mg

sodium.