Homemade Roasted Garlic, Cremini and Spinach Ravioli with Salsa Di Pomodoro
3 cups sliced cremini mushrooms
3 heads roasted garlic, garlic squeezed out
1 pint whole milk ricotta, drained of any excess liquid
3 cups baby spinach
salt and pepper, to taste
1/2 cup grated parmesan cheese
1 cup mozzarella, grated
In a bowl of a food processor fitted with a metal blade add all ingredients and process until well combined.
7 1/2 cups all purpose flour
1/4 tsp. salt
9 extra large eggs
4 tsp olive oil
In a bowl of a food processor fitted with a metal blade add dry ingredients and pulse to combined. Add eggs and olive oil and process until comes together . Remove from bowl and knead until smooth. Wrap dough in plastic wrap and let set at least 30 minutes.
Salsa Di Pomodoro Con Verdure
4 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely chopped
1 carrot, peeled and finely chopped
1 celery rib with leaves, finely chopped
1 tablespoon chopped flat leaf parsley
2 tablespoons tomato paste
1/4 cup red wine
2 1/2 cups fresh or canned peeled plum tomatoes, seeded and chopped.
1/2 tsp. salt
black pepper to taste
Add butter and olive oil to sauce pot along with onions , celery and carrots. Saute until softened; do not allow to brown, Pour in 1/4 cup red wine and let reduce by half. Add all tomatoes, salt and pepper. Simmer until thickened. With an immersion blender , process mixture until smooth and stir in parsley.