Open-Face Spinach-and-Mushroom Ravioli

By akselden

Ingredients

• 1 pkg. (6 oz.) baby spinach, blanched
• 1 shallot, minced
• 4 tbsp unsalted butter, divided
• 1/4 lb. wild mushrooms, trimmed
• 1/4 cup grated Parmesan cheese
• 2 tbsp toasted pine nuts
• Salt and pepper
• 1 cup heavy cream
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• Pinch of cayenne pepper
• 2 sheets fresh pasta (about 13 "x8 1/2")
• 1 sprig each fresh thyme, rosemary and flat-leaf parsley
• Chopped chives for garnish

Preparation

Step 1

Squeeze water from spinach and finely chop. In skillet saute shallot in 2 tbsp butter. Add mushrooms; saute until tender. Stir in spinach, Parmesan and pine nuts. Season with salt and pepper. Set aside. Melt 2 tbsp butter in saucepan. Add cream, lemon juice zest and cayenne; simmer until thickened. Season with salt and pepper. Keep warm. Place pasta on work surface. Using a 3" round cookie cutter, cut 16 circles. Place herb sprigs in pot of salted water; boil. Add pasta; cook until al dente. Drain. Discard herbs. To assemble, place 2 pasta rounds on plate. Top each with an eighth of filling. Place another 2 rounds slightly off center over the filling. Drizzle with lemon cream. Garnish