Spinach and Mushroom Ravioli

Here is my practice Valentine's Day dinner. What's a better way of saying I love you, then by serving your loved one ravioli that was made entirely by you. Don't let the ravioli making intimidate you. Trust me its very easy, just a little kneading and rolling out needed. This meal does require a little time though, so I suggest making the Tofu Ricotta and marinara sauce the night before.

So now that my entree is planned out, I need to start thinking about what to make for dessert. I can't believe Valentine's Day is ten days away. Anyone got any special plans for that day? I loved to hear : ]

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Makes about 24 Raviolis

Ingredients

Ravioli Noodles

* 1 1/2 cups all-purpose flour

* 1 1/2 cups semolina flour

* 3/4 cup water

* 1 tsp extra virgin olive oil

Filling

* 1/2 cup extra virgin olive oil

* 8 ounces button mushrooms

* 10 ounces of frozen spinach, thawed and squeezed dry

* 1/2 a recipe Tofu Ricotta

* 1/3 cup of vegan Parmesan, plus extra for garnish

* salt and freshly ground black pepper

* 1 recipe Herbed Tomato Sauce or 6 cups of your own marinara

Directions

First prepare your ravioli noodles...

1. Mix all the ingredients together, either in a bread maker or in a large bowl. If doing by hand, knead the dough for about 8 minutes, adding more flour if too sticky or more water if the dough won't hold together well.

2. Once you have kneaded the dough into a smooth ball, cover with plastic wrap in a slightly greased bowl and let rest for 30 minutes.

Start preparing your filling while you wait....

3. In a large saute pan, heat 1/4 cup extra virgin olive oil, over medium heat. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the liquid has evaporated, about 6 minutes.

4. Add spinach and cook for another 2 minutes.

5. Remove from heat and place in a food processor. Pulse until you get a coarse texture.

6. Place in a large bowl and stir in the Parmesan and tofu ricotta. Taste and season with more salt and pepper if desired. Set aside.

7. Once your dough has rested, divide it in half or in quarters for easier rolling. Begin to roll each piece on a well floured surface. Continue rolling until it is about 1/8 inch thick.

Once all the dough is rolled out its time to start assembling them. You can go about this several different ways.

The first way would be to lay out one sheet of pasta and place about 1/2 tsp of filling, two inches apart from each other. Then place another sheet of pasta on top and press down around the outside edges of the dough to seal. Cut out each ravioli using a ravioli cutter or pastry wheel.

The second way would be to cheat and use a ravioli maker ( I used this one ). You basically do the same as the step above but this way helps you to get each ravioli the exact same size.

8. Place one piece of dough and fill each ravioli with mushroom/spinach ricotta.

9. Place the top layer over the bottom layer.

10. Press and seal the outside edges using your fingers. Roll across the top to cut out.

Make sure to keep each ravioli separate from the others because if they touch they will stick like crazy.

11. Bring a large pot bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 4 to 5 at a time. This will prevent them from crowding in the pot and sticking together. Cook until al dente, about 7 to 9 minutes. Carefully remove using a spider strainer and place on a plate.

To Serve - Place in a large bowl and cover with marinara sauce.