Pancetta Portabello Spinach Ravioli

makes 2 1/2 dozen

original ADDIEcakes recipe

prep time: 30 min

INGREDIENTS

1 1/4 c ricotta cheese

1/4 c pancetta, cubed

1/2 c portabello mushroom, coarsely minced

2 c fresh spinach, loosely packed

* This can be substituted with frozen spinach

1/4 c fresh basil, chiffonade and loosely packed

1/4 c parmesan cheese, freshly grated

* I only had pre-grated on hand, but fresh would be much better

1 large egg yolk

1/4 tsp salt

1/4 fresh ground pepper

1 pkg siu mai wrapper

INSTRUCTIONS

• In a pan with olive oil, brown the pancetta. Do not discard the oil. Drain pancetta on a paper towel and set aside.

• In the same pan with the pancetta oil, saute the spinach until almost wilted.

• Add the basil to the spinach mixture and cook until wilted.

• In a medium sized mixing bowl, add all ingredients and mix well.

• Add 1 1/2 tsp of the filling onto a siu mai wrapper. Lightly wet the outside edge of the wrapper and place a second wrapper on top. Seal tightly, removing most of the air pockets.

• Cook in lightly salted boiling water until they float. Top off with your favorite pasta sauce.

*** ADDIECAKES' NOTE ***

• To freeze ravioli, place on a cookie sheet and freeze for 2 hours. Place in freezer bag.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING