Thursday, February 18, 2010

Mascarpone and Mushroom Ravioli with Roasted Garlic and Red Pepper Cream Sauce

I have a few things to say about this recipe:

1. The filling is fantastic, and the mascarpone is the reason. It is GOOD stuff. I'm never using ricotta or regular cream cheese in ravioli ever again.

2. You don't need to adjust the color on your monitor - that sauce really is that lovely, bright shade of orange! I'm glad it tasted good, because there was something just a little too unnatural about the color (even though its from the roasted peppers). Wonder how it can be toned down?

Overall though, I'm going to give myself a pat on the back for coming up with this one - it was delish!

Mascarpone and Mushroom Ravioli with Roasted Garlic and Red Pepper Cream Sauce


1 Tbsp. butter
2 Tbsp. minced onion
3 garlic cloves, minced
8 oz. cremini (baby bella) mushrooms, chopped
1 Tbsp. green onions, finely chopped
1/8 tsp. ground thyme
1 cup roughly chopped baby spinach
8 oz. mascarpone cheese
Won ton wrappers (I used round ones)
1 egg, slightly beaten

Roasted Garlic and Red Pepper Puree
3 red bell peppers, roasted, seeded, peeled, and sliced (or 1 cup jarred roasted red peppers)
3 garlic cloves, roasted

2 cups half-and-half (I used fat-free)
2 Tbsp. unsalted butter
1 1/4 cup Parmesan Romano cheese (or just Parmesan if you can't find the blend)
Roasted Garlic and Red Pepper Puree


1. In a large skillet, melt butter over medium heat. Add onion and saute until golden and tender, about 5 minutes. Add garlic, mushrooms, and green onion, cook 5-7 minutes longer, until mushrooms are tender. Turn off heat and stir in thyme and spinach. Continue stirring until spinach is wilted and combined with the mushrooms. Remove mixture to a bowl and set aside. Once cooled, stir in the mascarpone cheese and season with salt and pepper to taste (I did this step the day before and let it sit in the fridge over night).

2. Meanwhile, prepare the roasted garlic and red pepper puree: Combine roasted red peppers and roasted garlic in a food processor or blendor (I used our magic bullet!); puree until smooth. Makes about 1 cup of puree.

3. In a large saucepan, heat the half-and-half over medium heat. When it starts to bubble slightly (do not let boil), whisk in the butter, one tablespoon at a time. Once butter is combined, slowly add the cheese, stirring constantly. Continue stirring (very important, otherwise your sauce might "break" like mine started too), and once the cheese is all melted in add the red pepper puree and mix well. Season with salt and pepper to taste. Keep warm over low heat.

4. On a large work surface, lay out the desired amount of won ton wrappers (recipe should make at least 16-20, depending on how much filling you add in). Brush a little of the beaten egg onto the edges of the wrappers. Place a small spoonful of the mascarpone mixture onto the center of each wrapper, then place a second wrapper over the top and press the edges together to seal well.

5. Bring a large pot of salted water to a boil. Add the ravioli a few at a time and cook until they float to the top, about 3-4 minutes.

6. Serve the ravioli topped with the red pepper cream sauce and extra Parmesan cheese, and of course some yummy, cheesy garlic bread.

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