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Spinach And Mushroom Ravioli With Roasted Red Pepper Cream Sauce - KitchenAid KRAV Instructions Manual

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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
1
2
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
1
2
/
tsp (1 mL) black
1
4
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
1
/
tsp (2 mL) dried
2
oregano
1 jar (7 oz [200 g])
roasted red bell
peppers, undrained
1 cup (235 mL)
half-and-half
/
tsp (0.5 mL) cayenne
1
8
pepper
/
tsp (2 mL) salt
1
2
/
tsp (1 mL) black
1
4
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
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.
12
/
cup [80 mL]
1
3

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