What Sauce To Serve With Spinach Ravioli Recipes

WHAT SAUCE TO SERVE WITH SPINACH RAVIOLI?

Steps:

• Prepare the Spinach Ravioli.
• Prepare your sauce.
• Enjoy your meal!

WHAT SAUCE TO SERVE WITH SPINACH RAVIOLI?

Steps:

• Cut chicken into cubes.
• Sprinkle chicken with salt and pepper, then flour.
• Pan-fry chicken in butter until golden and crispy - just 2 minutes on each side will do because the chicken is now cut helpfully thinner.
• Remove the chicken, then melt some more butter to cook the mushrooms in until golden.
• Add the wine and continue to cook.
• Add the cream and parmesan.
• Simmer for a couple of minutes to reduce and thicken.
• Return the chicken to the pan to warm through and coat the base with sauce.
• Add pre-cooked spinach ravioli and serve.

MUSHROOM AND SPINACH RAVIOLI WITH CHIVE BUTTER SAUCE

Steps:

• Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest.
• Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool.
• Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper.
• Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.
• To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.