Four Cheese Spinach Ravioli

Decorating indoor evergreens. Praying for snow. Devising elaborate meals for the perennial feast. Searching high and low for a ‘unique’ gift…that you know is destined never to be used. Indeed, the ‘Season of Good Cheer’ is inescapably associated with things that simply defy rest, and are, very often, a hassle. Indeed, the season of good cheer is rarely for the faint of heart or those disinclined towards effort both physical and creative.

Between decking the halls with boughs of holly, donning seasonal apparel, striking harps and joining the chorus, or trolling the Yuletide carol…whatever any of that actually means, the holiday season rarely gives one a moment in which to actually luxuriate in the ‘merriment’ of it all. That being said, amidst the noise and general rush of the season, reserving a few key traditions to oneself, or simply a few ‘nights off’ are…well I’m not going to say that they’re ‘essential,’ but they are certainly pleasant. Now, if you’re like me, and cherish the few quiet moments away from the rush, or find your fondest memories contained inside the moments set aside for yourself and those closest to you, then maybe this is one tradition you might consider picking up.

I’m talking about the Holiday Movie Night, of course. Setting aside a night for precisely this is something we’ve been doing for a couple of years now, and we usually make a nice to-do out of it. Being who and what I am, a ‘to-do’ of course is meant in only the most gastronomic of senses. For example, this past Saturday was our Holiday Movie Night, and we had selected Roman Holiday as the night’s film, and what better way to make an event out of the evening than with homemade Ravioli?

Naturally, that brings us to today’s recipe.

Ingredients

• Dough:
• 2 cups Semolina flour
• 1 teaspoon Kosher salt
• 2 eggs
• 2 tablespoons olive oil
• 1/4 cup water
• Flour for dusting
• Filling:
• 1 cup spinach
• 1 sweet onion
• 1 large clove garlic, grated
• 2 white cap mushrooms, diced
• 1/2 cup grated mozzarella
• 1/4 cup grated parmesan
• 1/4 cup grated asiago
• 3/4 cup ricotta cheese
• 2 large eggs, divided
• 1 tablespoon dried oregano
• Pinch of salt and pepper
• Italian-Style Bread Crumbs, for sprinkling
• Olive Oil for frying
• Quick Tomato and Mushroom Sauce:
• 1-pint button mushrooms – sliced
• 1 small sweet onion – sliced thin
• 3 - 4 cloves garlic – crushed and chopped
• 5 – 6 leaves of fresh basil (and more for garnish) - ripped
• 28 oz. can of crushed tomatoes
• ½ tsp. salt
• ½ tsp. black pepper
• ¼ tsp. red pepper flakes
• Pinch of sugar
• 3 tbs. wine – white or red
• 1 tbs. butter
• 2 tbs. grated Romano or Parmesan cheese
• 2 tbs. olive oil

Instructions

1. For the Ravioli:
2. Pour the flour and salt into the center of a clean work surface. Make a well in the center of the flour and add the eggs, olive oil and 2 tablespoons water. Begin by whisking the eggs together slowly incorporating the flour. Once the flour has absorbed into the wet ingredients, finish mixing with your hands and begin to gently knead the dough until it has come together. Add the remaining water one tablespoon at a time as needed. Once you have a firm dough, wrap it in clingfilm and refrigerate while you prepare the filling.
3. ...................................

for full recipes please see : livingthegourmet.com

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