In this recipe I have you make ravioli from scratch—but without using fresh pasta! Don’t worry, it’s really not hard, and you’ll look like a professional chef. Trust me.

　　

Ingredients

2 main-course servings

　　1/4 cup plus 4 tablespoons extra-virgin olive oil

　　6 ounces button mushrooms, sliced

　　1/2 teaspoon salt, plus more to taste

　　1/2 teaspoon freshly ground black pepper, plus more to taste

　　1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

　　1/3 cup freshly grated Parmesan cheese, plus more for garnish

　　1/4 cup mascarpone cheese

　　1/4 cup all-purpose flour (for dusting the baking sheet)

　　6 egg roll wrappers

　　1 large egg beaten with 1 teaspoon water

　　1/2 cup finely chopped assorted mushrooms (such as cremini, button, and stemmed shiitake)

　　2 1/2 cups Marinara Sauce (page 59)

　　

Step 1

In a large saute pan, heat 1/4 cup of oil over a medium-high flame. Add the sliced button mushrooms and sprinkle with 1/2 teaspoon each of salt and pepper. Sauté until the liquid has evaporated from the mushrooms, about 6 minutes. Add the spinach and sauté for 2 minutes. Transfer the mixture to the bowl of a food processor. Pulse until a coarse texture forms. Transfer the spinach mixture to a large bowl and stir in 1/3 cup of Parmesan cheese and the mascarpone. Season the filling with more salt and pepper to taste.

　　

Step 2

Lightly flour a baking sheet. Arrange 3 egg roll wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, spoon 4 mounds of the spinach mixture 1 inch apart on each wrapper, forming 2 mounds on the first row and 2 mounds on the second. Top each with another wrapper and press around the filling to seal the edges. Using a fluted ravioli cutter, cut out the ravioli squares, forming 12 total. Place the ravioli on the prepared baking sheet and cover with a clean towel.

　　

Step 3

In a large, heavy sauté pan, heat 2 tablespoons of oil over a medium-high flame. Add the chopped assorted mushrooms and sauté until soft and most of the liquid has evaporated, about 8 minutes. Carefully stir in the marinara sauce and simmer for 5 minutes. Season the mushroom sauce with more salt and pepper to taste.

　　

Step 4

Bring a large pot of salted water to a boil. Add the remaining 2 tablespoons of oil. Adding 4 ravioli at a time to the boiling salted water, cook the ravioli until tender, about 3 minutes (working in small batches will prevent the ravioli from crowding in the pot and sticking together). Using a slotted spoon, transfer the ravioli to 2 plates. Spoon the mushroom sauce over the ravioli, sprinkle with Parmesan cheese, and serve immediately.

　　Cooks' Note

　　I like to double this recipe and freeze the uncooked ravioli. To make sure they don’t stick together, line a cookie sheet with either wax paper or plastic wrap, arrange a single layer of ravioli on the sheet, freeze for 15 minutes, and then place them into a resealable plastic bag and store in the freezer. When you are ready to serve, toss the frozen ravioli into boiling salted and oiled water and cook for 3 minutes.

　　Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright © 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.