Ravioli with mushrooms and spinach - a dish for lovers

Ingredients:

Ravioli

• 1/2 cup champignon mushrooms, finely chopped
• 300 g frozen spinach, defrosted and squeezed
• 1/2 cup olive oil, plus 2 tablespoons for boiling the dumplings
• 1/4 tbsp. mascarpone
• 1/3 cup grated Parmesan, plus extra for serving
• 6 sheets of rice paper (15 cm square)
• 2 large eggs, beaten with 1 teaspoon of water
• 2 cups tomato sauce, recipe follows
• Salt and ground black pepper
• Additional equipment: a stamping mold for making dumplings

Mushrooms in tomato sauce

• 170 g of champignon mushrooms, cut into slices and salted
• 1/2 cup olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• Sea salt and freshly ground black pepper
• 900 g canned tomatoes
• 2 bay leaves
• 4 tbsp (60 g) unsalted butter

Preparation:

1. Make the fillingHeat 1/4 cup olive oil in a large saucepan until very hot. Add the mushrooms and cook until all the liquid has evaporated, about 6 minutes. Add the spinach and sauté for about 2 minutes. Remove from heat and let stand.
   
   Blend the filling in a food processor, using pulses. Transfer to a bowl and toss with both cheeses. Taste and set aside.
2. Place 3 sheets of rice paper on a cutting board and brush with egg wash. Using a tablespoon, spread the filling into 4 mounds on each of the 3 sheets. Cover with the remaining dough and seal the edges. Using a pastry cutter, cut out 12 neat ravioli. Place the dumplings on a baking sheet and cover with a linen towel to prevent drying.
3. Bring a large 5-quart saucepan of water and oil to a boil. Add a handful of ravioli and cook for 2-3 minutes, then remove and place on a plate. Cook all the ravioli.
4. Make the sauceHeat the remaining 1/4 cup of olive oil in a saucepan and add the sliced ​​mushrooms. Cook until most of the liquid has evaporated and the mushrooms are soft, about 8 minutes. Pour in the tomato sauce and simmer for 5 minutes.
5. Divide the ravioli between two servings. Top with sauce and sprinkle with Parmesan. Serve.
   
   Tomato sauceIn a large saucepan, heat 1/2 cup olive oil over medium heat. Add the onion and garlic and cook until softened and translucent, about 5-10 minutes; season with salt and pepper. Add the celery and carrots and cook until all the vegetables are tender, about 5-10 minutes. Add the tomatoes and bay leaves and simmer for 1 hour, until the sauce thickens. Remove the bay leaves and taste. If the sauce tastes tart, add more butter, 1 tablespoon at a time.
   
   Place half of the tomato sauce in a blender. Blend until smooth. Blend the remaining half of the sauce.
   
   If you don't use all the sauce, save it for another dish. Let it cool completely and transfer to freezer bags. Store in the freezer for up to 6 months.