Spinach & Mushroom Ravioli with Roasted Red Pepper Cream Sauce

Spinach & Mushroom Ravioli with Roasted Red Pepper Cream Sauce
Photo by www.myrecipes.com

Ingredients

  • 1/8 teaspoon cayenne pepper
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon water
  • 1 tablespoon olive oil
  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1 cup half-and-half
  • 4 large eggs
  • + 16 more ingredients
    • 1 tablespoon olive oil
    • Basic Egg Noodle Pasta
    • 2 cloves garlic, finely chopped
    • ½ teaspoon salt
    • 1-2 cloves garlic, minced
    • 3 ½ cups sifted all-purpose flour
    • 1 medium onion, chopped
    • ½ teaspoon salt
    • 2 teaspoons packed fresh oregano or 1/2 teaspoon dried oregano
    • 3 tablespoons packed fresh basil or 2 teaspoons dried basil
    • ¼ teaspoon black pepper
    • ¼ teaspoon black pepper
    • Roasted Red Pepper Cream Sauce
    • Spinach & Mushroom Ravioli Filling
    • 1 ½ cups finely chopped fresh mushrooms
    • 1 jar (7 oz.) roasted red bell peppers, undrained

Basic Egg Noodle Pasta 1. Place eggs, water and flour in the KitchenAid® Stand Mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix for 30 seconds. 2. Remove flat beater and put the dough hook on. Turn to Speed 2 and knead for 2 minutes. 3. Hand-knead the dough for 30 seconds and co...

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